Pork Belly with Green Beans

We’ve cooked hundreds of meals with bacon, but this was our first time using Pork Belly in a recipe at home. We followed the recipe from “Japan: The Cookbook” to the letter, and while we enjoyed the results, we also learned a few tips that will improve upon the original recipe.

Pork Belly with Green Beans

This was our first time using Pork Belly in a recipe at home, and although we followed the recipe from "Japan: The Cookbook" to the letter, we think there are better ways to cook the pork belly and we're planning to try them next time we make this dish.
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: Japanese
Keyword: dairy-free, green beans, pork belly, sugar-free, wheat-free, Whole Life Challenge
Servings: 6
Calories: 428kcal


  • 1 lb pork belly cut into 1-inch cubes
  • 1 1/4 lb fat green beans cut crosswise into 3/4-inch pieces
  • 2 tbsp fresh ginger finely chopped
  • 2 tbsp coconut aminos
  • 1 tbsp date paste
  • 1/3 cup sake
  • 1 tsp brown rice vinegar
  • 2/3 cup dashi


  • Add the pork belly cubes to a small saucepan and fill with just enough water to cover. Bring to a boil over high heat, reduce the heat to a simmer, cover, and cook the pork belly for 30 minutes.
  • Move the cooking liquid and pork belly cubes to a small bowl and set aside for 30 minutes to cool.
  • Blanch the green beans for 3 minutes in a medium pot of boiling water. Remove them and run them under cold water. Set aside.
  • Drain the pork belly and add it, along with the dashi, sake, coconut aminos, date paste, and ginger to a medium pot over medium-high heat. Cover and bring to a simmer for 10-15 minutes, or until the liquids have reduced by more than half.
  • Stir in the green beans and vinegar, and cook for another 1-2 minutes, covered. Serve over Japanese rice and enjoy!


This recipe fell short for us because the pork belly was neither melt-in-your-moth or crispy. We decided to try a new technique with our leftovers – we pulled out the pork belly cubes and pan-fried them over medium-high heat. The outside turned deep brown and crisped up, and the end result was definitely more pleasing than the original. 
Dashi is a Japanese soup stock. We prepared our own using dried kelp (Kombu) and dried bonito flakes (Katsuobushi), but you can easily purchase a pre-made powder and mix it with water.

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