Vermicular | Japanese Pork Belly

Japanese Pork Belly

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
136 min
Cooking Steps

[MED] 6 min

[LOW] 120 min

REST 10 min


1 ¾ lb pork belly, cut into 2" cubes
5" daikon (500 g), peeled, halved lengthwise and cut into 1" rounds
2 leeks, white and pale-green parts only, cut into 2" pieces
2" piece fresh ginger, unpeeled, thinly sliced
2 whole dried red chili peppers

Sauce Mixture
6 tablespoons sake
6 tablespoons mirin
4 tablespoons soy sauce
4 tablespoons sugar

4 soft-boiled eggs

  1. Combine ingredients for Sauce Mixture and set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, sear pork belly fat-side first. Sear pork for about 1 minute each side or until golden brown on all sides. Transfer the meat onto a paper towel and wipe off excess oil left in the pot before returning the meat.

  3. Add daikon, leek, ginger and red chilies on top. Pour in sauce mixture, cover and braise over [LOW] heat for 120 minutes.

  4. Turn off heat and rest covered for 10 minutes. Once cooled down, add in soft-boiled eggs, stir and serve.

  • If you prefer to remove excess fat, refrigerate overnight so it makes it easier to trim away the solidified fat.

  • If using thin daikon, no need to halve lengthwise.

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Musui–Kamado with the Vermicular Cookbook.

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