Japanese · Lunch
Simmered Pork and Cabbage Salad
Thin pork belly simmered with cabbage, carrot and ginger in a soy-mirin-dashi broth until tender, then piled over cold shredded cabbage and cucumber dressed with rice vinegar and sesame oil. A Japanese warm-meets-cold salad finished with scallion.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
476Calories
20.1gProtein
37.2gFat
16.8gCarbs
8.9gSugar
3.8gFiber
1672mgSodium
108mgChol
13.8gSat Fat
720mgPotassium
102mgCalcium
1.9mgIron
1mcgVitamin B12
40mgVitamin C
Goes well with
Japanese beer (lager style)
local
Ramune (Japanese lemon-lime soda)
international
gluten-free-adaptable
low-carb
rich-umami
Instructions
1
Prep
Slice pork belly thinly, shred cabbage into two portions, julienne carrot, slice cucumber and scallion, and mince ginger.
2
Simmer
Combine dashi, soy sauce, mirin and ginger in a saucepan over medium heat, bring to a gentle simmer for 2 minutes until small bubbles form.
3
Simmer
Add pork belly, half the cabbage and carrot, cover and simmer over medium-low heat 12 to 15 minutes until pork is tender and pale throughout.
4
Toss
In a bowl, toss remaining raw cabbage and cucumber with rice vinegar and salt until softened and glossy, then pile on a plate.
5
Build
Spoon warm pork, cooked cabbage and carrot over the raw base along with a little simmering broth, scatter scallion over top.
6
Plate
Drizzle sesame oil just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 3 cups240g cabbage
- 1/2 cup60g carrot
- 2/3 cup160ml dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp ginger-fresh
- 2/3 cup80g cucumber
- 22 scallion
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
