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Slow Braised Pork Belly with Quick Pickled Salad

4 to 6
Preparation time: 
15 minutes
Cooking time: 
Approx. 3 hours


  • 1kg pork belly, skin removed
  • 4cm piece ginger, sliced
  • 3 garlic cloves, bruised
  • 1 large brown onion, peeled and cut into wedges
  • 250ml Kikkoman Japanese Barbecue Marinade & Stir Fry Sauce
  • 100ml sake
  • 500ml vegetable stock
  • 2 tbsp. Kikkoman Naturally Brewed Soy Sauce

Quick Pickled Salad

  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 1 cup water
  • 3 red radishes cut into small wedges
  • 1 large carrot, peeled and cut into matchsticks
  • 1/2 daikon, peeled and cut into matchsticks
  • 1 small Granny Smith apple, cut into matchsticks
  • 1 small red onion, thinly sliced

  • 4 spring onions cut into 4cm lengths to finish sauce
  • Steamed rice to serve


  1. Cut pork belly into 4cm x 6cm strips. Heat a large fry pan and brown the strips on all sides. Place in a large heavy based casserole dish. Add remaining pork ingredients and combine. Bring to a boil and then lower heat to a simmer. Cover with a lid or foil and cook for 2-3 hours or until pork is very tender.
  2. Meanwhile, make the pickled salad by placing the sugar, vinegar and water in a small saucepan. Bring to a boil to dissolve the sugar. Place all of the remaining ingredients in a small bowl and pour over the hot vinegar mix. Combine and cover with plastic wrap. Set aside to cool and then place in refrigerator until ready for use.
  3. When pork has cooked, and sauce has thickened, remove from heat and stir in the spring onions and let the residual heat soften them.
  4. To serve, place pork in a serving bowl and drizzle with the remaining sauce. Serve with the pickled salad and a bowl of steamed rice.