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–+ servings
Japanese style pork belly salad seasoned in a Japanese citrus ume dressing served in a white bowl.
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Japanese Pork Belly Salad

This delicious pork belly salad recipe combines Asian flavors with tender pork belly, creating a flavorful and satisfying dish perfect for any occasion.
Course Salad, Side Dish
Cuisine Japanese
Keyword Asian salad with pork, pork belly salad
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 243kcal

Ingredients

  • 1/2 lb Pork Belly thinly sliced
  • 1/4 Inch Ginger
  • 2 Whole Umeboshi Japanese pickled plum
  • 1 tsp Cooking Oil      neutral, no flavor or taste
  • 2 tbsp Ponzu
  • 1 tbsp Toasted Sesame Oil
  • 2 Whole Cucumbers Persian/Japanese

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese pork belly salad.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Slice cucumber into 1/4 inch thick pieces and set aside.
    Sliced cucumbers.
  • De-pit umeboshi, finely dice and set aside.
    Diced umeboshi.
  • Grind ginger down with a grinder or a garter and set aside.
    Grated ginger.
  • Cut pork belly into 1/2 inch width pieces and set aside.
    Chopped pork belly.
  • 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.
    Pork belly in a frying pan.
  • 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!
    Japanese pork belly salad served in a bowl.

Video

Nutrition

Calories: 243kcal | Carbohydrates: 1g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 395mg | Potassium: 428mg | Fiber: 1g | Vitamin A: 5IU | Calcium: 8mg | Iron: 1mg