Japanese Pork Belly with Ginger Sauce
Thinly sliced pork belly seared until caramelized, then coated in a sweet-savory ginger sauce. Served with a crisp daikon radish slaw and green onions for a fresh contrast.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 1 lb pork belly slices
- 2 tbsp ginger
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 small daikon radish
- 3 stalks green onions
- 1 tbsp vegetable oil
Instructions
- 1
Peel and grate the 2 tbsp ginger. In a small bowl, mix the grated ginger, 3 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp sake to make the sauce.
- 2
Peel the daikon and slice into thin matchsticks. Place in a bowl of cold water for 10 minutes to crisp, then drain well.
- 3
Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the pork belly slices in a single layer, working in batches if needed, and cook until browned and crisp, about 3 minutes per side.
- 4
Pour the sauce over the pork and simmer for 2-3 minutes, until the sauce thickens and coats the meat, turning the slices to glaze evenly.
- 5
Serve the pork with the drained daikon slaw on the side, topped with sliced green onions.
- 6
Optional: add a pinch of red pepper flakes or a splash of sesame oil to the sauce for extra kick.
Tools you’ll need
- large skillet
- grater
- small bowl
- knife
- cutting board
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