Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Once pork belly is done, increase oven temperature to 450°F and roast for an additional 10 minutes to crisp the skin.
  6. 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.

Frequently asked questions

How long does Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly, skin on from drying out.

Can I substitute ingredients in Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Soy Glazed Pork Belly with Pickled Daikon Salad?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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