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Sake Braised Pork Belly

The final simmering process of sake, sweetener, then soy is very unique to Japanese cooking, creating flavour-permeated meat. While the recipe has a couple of steps, it can be completed while your doing other things. It keeps well and is even better the next day.

Type: Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozBoneless pork belly
2 tablespoons 30mlVegetable oil
1 cup 237mlMilk
3 1/2 oz 99gFresh ginger - peeled, and
  Thinly sliced
2 1/2 cups 592mlDashi or chicken stock
3/4 cup 177mlSake
3 tablespoons 45mlSplenda
4 tablespoons 60mlDark soy sauce
4   Green onions

Recipe Instructions

Cut the pork into 1 1/2-inch cubes. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.

Transfer the pork to a large pot. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes.

Remove from the heat and still partially covered with a lid, let a very thin stream of cold tap water pour into the pot to cool the pork. Let the water trickle into the pork for 20 minutes. Drain the pork and remove the ginger.

Return the pork to the pot and add the remaining ginger, chicken stock and sake. Bring to a boil and turn down to a simmer, partially covered with a lid. Simmer for 15 minutes. Add the Splenda and cook for 15 minutes longer. Add the soy and cook for 5 minutes. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer.

This recipe yields 6 servings.

Total Carbohydrates: 14.96 grams

Total Carbohydrates Minus Fiber: 13.83 grams

Carbohydrates per Serving: 2.49 grams

Carbohydrates per Serving minus Fiber: 2.30 grams

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