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, 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 chilies, seeded

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

4 soft-boiled eggs, for serving

  1. Combine ingredients for Sauce Mixture and set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, sear the pork belly fat-side down first. Sear the pork for about 1 minute on each side, or until golden brown. Transfer the meat to a paper towel and wipe off any excess oil remaining 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 to make it easier to trim away the solidified fat.

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

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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