Japanese Cucumber Pork Belly Pickled Plum Salad
The BEST Asian Low-Carb/Keto recipe for Japanese Cucumber Pork Belly Pickled Plum Salad. Enjoy this delicious side dish at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
- 1/2 lb Thinly Sliced Pork Belly
- 1/4 Inch Ginger
- 2 Whole Umeboshi (Japanese pickled plum)
- 2 tbsp Ponzu
- 1 tbsp Sesame Oil
- 2 Whole Persian/Japanese Cucumbers
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 place in mixing bowl.
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 sesame oil and bring up to temperature over medium heat. Once oil starts to lightly smoke, 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), diced umeboshi and ponzu. Mix well and transfer to serving bowl. Enjoy immediately!