German Wines and Asian Cuisine

JAPAN Soy-braised Pork

Wine Recommendation: Full bodied Lemberger, Dornfelder or Spätburgunder.



Pork belly 1 kg

German white wine 120 ml

Soy sauce 80 ml

Honey 80 ml


Leek (green part) 4 cm

Ginger (thin slices) 3

Boiled eggs 4

1 bunch of green vegetables such as Chinese cabbage


1. Cut the pork belly into large pieces to fit your pan.
Put the frying pan on high heat. When it gets hot, add pork belly, browning all sides, and then put in a saucepan. Add enough water to completely cover the meat.
Add ginger and leek and put on high heat.

2. When it starts to boil, turn the heat down low and boil for around 1.5 hours until the meat is soft (test with a fork). If it is drying out, add more water and let the dish boil slowly.

3. Let the soup cool down, then remove the meat and cut into blocks of about 4-5 cm square. (If you cool it down well at this stage, the meat will not become dry.)

4. Put meat and all the other seasoning except soy sauce, into a new pan (which fits the meat neatly) and heat. When it boils, turn the heat to low and cook for around 5 mins, then add soy sauce.

5. Place a plate, which fits snugly into the pan, directly on the meat (a drop lid is also acceptable). Boil for about 30 minutes.

6. Remove pork from the pan, put the boiled eggs and green vegetable to season them, and boil the broth to half the volume.
Put the meat back in and mix well with the broth. Put meat on a plate, add boiled egg or boiled green vegetables and pour over broth.