Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked pork belly glazed with a ginger-soy sauce paired with a crisp, tangy pickled daikon and carrot salad for contrast. This Korean recipe, ready in about 210 minutes, pairs pork belly, skin on, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 6 Korean cuisine 550 cal/serving

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Ingredients

2 lbs pork belly, skin on
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp grated ginger
3 cloves minced garlic
1/2 cup rice vinegar
1/2 cup water
1 tsp salt
1 tbsp sugar
1 cup daikon radish, julienned
1 cup carrot, julienned
1 tbsp vegetable oil
1/4 cup scallions, chopped

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Instructions

Step 1: Preheat oven to 300°F. Score the skin of 2 lbs pork belly in a crosshatch pattern, then place it skin-side up on a rack in a roasting pan.
Step 2: In a bowl, mix 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp grated ginger, and 3 minced garlic cloves. Brush half of this glaze over the pork belly.
Step 3: Roast pork belly in the oven for 2.5 to 3 hours, basting with the remaining glaze every 30 minutes until tender and caramelized.
Step 4: While pork cooks, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp salt, and 1 tbsp sugar in a bowl until dissolved. Add 1 cup julienned daikon and 1 cup julienned carrot, tossing to coat. Let sit for at least 30 minutes to pickle.
Step 5: Once pork belly is done, increase oven temperature to 450°F and roast for an additional 10 minutes to crisp the skin.
Step 6: Remove pork belly from oven, let rest 10 minutes, then slice. Serve slices topped with 1/4 cup chopped scallions alongside the pickled daikon-carrot salad for a balance of rich and bright flavors.