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Okinawan-Style Braised Pork Belly with Aged Dashi inspired by O Ya
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Inspired by O Ya
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Okinawan-Style Braised Pork Belly with Aged Dashi

Main Course Dairy-Free
This main course features pork belly slowly braised with dashi, sake, and aromatic ingredients. The cooking method aims to tenderize the meat while developing rich, complex flavors. This preparation draws inspiration from Okinawan cooking traditions with its combination of sweet, savory, and umami elements.
Prep Time 30 mins
Cook Time 180 mins
Inactive Time 240 mins
Total Time 450 mins
Servings 6

Ingredients

  • 2 lbs Skin-on pork belly (Single piece, ask butcher for center cut)
  • 1 cup Awamori or sake (Premium junmai sake if awamori unavailable)
  • 1/2 cup Dark soy sauce
  • 1/4 cup Okinawan brown sugar (Or dark muscovado sugar)
  • 3 inch piece Fresh ginger (Sliced into thick coins)
  • 8 cloves Garlic (Lightly crushed)
  • 2 whole Star anise
  • 4 whole Dried shiitake mushrooms
  • 3 cups Dashi stock
  • 4 whole Green onions (Cut into 2-inch lengths)

Tools You'll Need

  • Dutch oven or heavy pot with lid
  • Chef's knife
  • Tongs
  • Fine-mesh strainer
  • Paper towels
  • Large bowl for ice bath

Chef's Tip

Taking time to properly sear the skin side of the pork belly before braising helps develop flavor and texture. Allowing the finished pork to rest before slicing makes it easier to cut clean portions that hold together.

Instructions

  1. Score pork skin: Make cross-hatch pattern with sharp knife, spacing cuts 1/2 inch apart.
  2. Prepare pork: Blanch in boiling water for 2 minutes. Drain and pat completely dry.
  3. Initial sear: In heavy dutch oven, sear pork skin-side down until golden brown, about 8 minutes.
  4. Add aromatics: Turn pork, add ginger, garlic, star anise, and mushrooms. Cook until fragrant.
  5. Add liquids: Pour in sake, soy sauce, sugar, and dashi. Bring to gentle simmer.
  6. Braise: Cover and cook at 300°F for 2.5-3 hours until fork-tender.
  7. Rest: Remove pork, strain and reduce sauce until syrupy. Rest pork 30 minutes.
  8. Finish: Slice pork against grain, reheat gently in reduced sauce.

Plating

Layer pork slices slightly overlapping, pour reduced sauce around. Garnish with blanched green onions and additional ginger threads.

Storage & Reheating

Store in an airtight container with some of the cooking liquid in the refrigerator for up to 4 days. The fat will solidify when chilled; reheat gently in a covered pan over low heat until warmed through. Can be frozen for up to 2 months.

About This Recipe

A traditional Japanese braised pork dish featuring skin-on belly in aged dashi, inspired by O Ya. Slow braising with sake and brown sugar creates melt-in-your-mouth texture with caramelized edges. The rich umami flavors from dashi and soy penetrate deeply, resulting in a luxurious main course with authentic Okinawan flavor.

How did it turn out?

We'd love to hear about your experience making this recipe!