Get ready to try our delicious Japanese Pork Belly Salad! This savory dish features thinly sliced pork belly, stir-fried to crispy perfection and combined with refreshing cucumbers and umeboshi for a burst of saltiness and sourness and ready in just 10 minutes! Dive into this recipe and experience the irresistible flavors of Japan right in your own kitchen!
Table of Contents
Why I Love This Recipe
This Japanese Pork Belly Salad recipe is a delicious and fulfilling side dish that brings the vibrant flavors of Japan straight to your table! What makes it so special is it’s our own creation, just like in our Ume Shiso Chicken and Japanese Seared Pork Belly recipes! Crafted with succulent pork belly, pan-fried to perfection using the same provens pan frying method found in our Japanese Pork Stir Fry recipe, and paired with crisp cucumbers infused with Japanese-inspired seasoning, every bite is a burst of zesty, savory, and umami goodness!
This recipe is perfect for anyone craving an easy-to-make, healthy side dish bursting with authentic Japanese flavors. Don’t miss out – whip it up now and treat yourself to a Japanese side dish adventure that’ll leave your taste buds begging for more!
- Pork Belly – thinly sliced pork belly commonly found in most Japanese and Asian grocery stores.
- Ginger – grate ginger using a handheld grater or cheese grater.
- Umeboshi – salted pickled plums popular in Japanese cuisine. They are salty, tart, with an umami flavor and can be found in Japanese supermarkets and most Asian supermarkets.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Toasted Sesame Oil – use 100% Toasted Sesame Oil found in most Asian supermarkets.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Cucumbers – use firm, crisp, crunchy cucumbers such as Persian or Japanese cucumbers.
Step 1 Add neutral oil to a frying pan over medium heat. Once the oil is preheated, add the chopped pork belly and cook for 2-3 minutes until it’s golden brown on both sides.
Step 2 Transfer the cooked crispy pork belly to a separate dish, leaving any oil in the frying pan. Combine it with chopped cucumbers, umeboshi, toasted sesame oil, and ponzu in a mixing bowl. Toss these ingredients together and transfer to a serving bowl.
This Japanese Pork Belly Salad pairs wonderfully with other Japanese-style protein plates like Beef Tataki Steak or Air Fryer Chicken Yakitori, complemented by your choice of rice and a delicate soup such as Japanese Meatball Soup or Japanese Mushroom Soup.
Frequently Asked Questions
Can I use a different type of meat instead of pork belly?
No, the texture and flavor of pork belly are crucial for this recipe.
How do I know when the pork belly is cooked perfectly?
Since the pork belly slices are thin in this recipe, once they're seared, they're cooked.
Where can I find umeboshi if it's not available at my local grocery store?
Your best alternative would be to use ume paste available online.
To store leftovers, place them in an airtight container and store in the refrigerator, where they will remain fresh for 5-7 days. When ready to enjoy again, simply warm them up in the microwave for 15-20 seconds to bring them back to room temperature.
Other Japanese Recipes You Might Like
- Japanese Wafu Pan Fried Chicken Thigh
- Wafu Japanese Hamburger Steak
- Japanese Cucumber Salad Sunomono
- Japanese Shirataki Noodle Soup
Watch How To Make It
Japanese Pork Belly Salad
- Gather all the ingredients.
- With a vegetable peeler, peel the skin off the cucumbers every other stroke. Slice cucumber into 1/4 inch thick pieces and set aside.
- De-pit umeboshi, finely dice and set aside.
- Grind ginger down with a grinder or a garter and set aside.
- Cut pork belly into 1/2 inch width pieces and set aside.
- In a large frying pan, add neutral cooking oil and bring up to temperature over medium heat. Once the oil is preheated, carefully add pork belly followed by grated ginger. Mix well and cook until lightly browned on both sides, about 2-3 minutes.
- In a mixing bowl, combine cooked pork belly (along with all the liquids from the frying pan), sliced cucumbers, diced umeboshi, Toasted Sesame Oil, Ponzu and toss together. Transfer to a serving bowl and enjoy immediately!