Japanese · Dinner
Simmered Pork Belly Salad
Pork belly cubes simmered low and slow in dashi, soy sauce, sake and sugar until tender and glazed, then served warm over crisp lettuce, cucumber and radish with a scallion-sesame dressing. The rendered fat and reduced braising liquid finish the salad.
$5
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
612Calories
29.4gProtein
44.8gFat
20.1gCarbs
13.2gSugar
2.6gFiber
2180mgSodium
135mgChol
16.9gSat Fat
680mgPotassium
75mgCalcium
2.4mgIron
1.1mcgVitamin B12
9.5mgVitamin C
Goes well with
Japanese lager beer
local
Mugicha (barley tea)
international
gluten-free-adaptable
low-carb
rich-umami
hidden-gems
Instructions
1
Prep
Cut pork belly into 1-inch cubes. Slice ginger and scallion whites; smash garlic. Slice cucumber and radishes; tear lettuce.
2
Sear
Heat a dry pot over medium-high. Sear pork cubes 4–5 minutes, turning, until fat renders and surfaces turn golden brown.
3
Simmer
Add dashi, soy sauce, sake, mirin, sugar, ginger, garlic and scallion whites to pot. Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer uncovered 60 minutes, stirring occasionally, until pork is fork-tender and liquid reduces to a glossy coating.
4
Reduce
Raise heat to medium for final 5 minutes, turning pork cubes until sauce clings thickly and turns deep amber.
5
Rest
Remove pork from pot and let sit on a plate 5 minutes.
6
Plate
Toss lettuce, cucumber and radish with sesame oil and rice vinegar. Mound on plate, top with sliced pork, drizzle with braising liquid, scatter sesame seeds and scallion greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 1 cup240ml dashi
- 6 tbsp6 tbsp soy sauce
- 4 tbsp4 tbsp sake
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sugar
- 11 inch ginger
- 2 clove2 clove garlic
- 22 scallion
- 4 cups120g lettuce
- 11 cucumber (180g)
- 44 radishes (80g)
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
