Umami-Rich Steamed Pork Belly with Soy Sauce Koji & Ginger
- Hitomi
- Nov 18
- 2 min read
CONTENTS
ABOUT THIS RECIPE |
This flavor-packed pork belly is marinated in soy sauce koji and ginger, then gently steamed in a seiro (bamboo steamer) for a juicy and tender finish. Wrapped in steamed cabbage, it’s a gut-friendly dish that feels indulgent but aligns perfectly with your wellness goals. ✨
RECIPE OVERVIEW |
Prep Time: 10 minutes (plus 12 hours marinating)
Cook Time: 10–15 minutes
Servings: 2–3
Cooking Method: Seiro steaming (or any steamer)
Dietary Notes: Gut-friendly, enzyme-rich, lower-sodium than traditional soy sauce–based dishes
NUTRITION & GUT HEALTH BENEFITS |
Pork is rich in vitamin B1 — supports metabolism, stress recovery, and energy production.Ginger & onion are natural prebiotics → help feed healthy gut bacteria.
Steaming keeps nutrients intact and is gentle on digestion.
Soy sauce koji contains enzymes that help break down proteins and improve nutrient absorption.
A delicious way to nourish your gut without sacrificing bold flavor. 🧡
INGREDIENTS (2 Servings) |
500g (about 1.1 lb) pork belly slices
½ onion, thinly sliced
Steamer-safe cabbage leaves for wrapping
Marinade
2 Tbsp soy sauce koji
2 Tbsp grated ginger
2 Tbsp sake
2 Tbsp mirin
INSTRUCTIONS |
In a bowl, combine soy sauce koji, ginger, sake, and mirin.
Place pork belly and sliced onion into a zip-top bag, then pour in the marinade.
Massage gently and refrigerate for about 12 hours to allow flavors and enzymes to work their magic.
Line a bamboo steamer (蒸籠) with cabbage leaves. Layer the marinated pork and onions on top.
Set the steamer over a pot of boiling water.
Steam for 10–15 minutes, until pork reaches an internal temp of 145°F+ (63°C).
Serve and enjoy! You can wrap the pork and onions with softened cabbage leaves for a refreshing, satisfying bite.
WHY USE SOY SAUCE KOJI? |
Soy sauce koji provides umami depth while also offering:
Digestive enzymes
Natural probiotics
Less sodium, but richer flavor than regular soy sauce
A smoother, rounder taste thanks to the fermentation process
If you’re exploring cho-katsu cooking or transitioning to more fermented foods, soy sauce koji is a fantastic pantry upgrade!
FINAL THOUGHTS |
This Steamed Pork Belly with Soy Sauce Koji & Ginger is simple enough for a weeknight meal yet feels like a cozy Japanese home-style dish. Steaming + fermented seasoning = a perfect combo for gut wellness and incredible flavor. ✨
If you try this recipe, tag us @KojiandMore on Instagram so I can see your delicious creations! 💛
Stay nourished, stay balanced — and keep enjoying every bite 🥢💫
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