Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy

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

Crisp-skinned pork belly glazed with savory soy-sweet sauce, paired with tender bok choy and tangy pickled ginger. This chinese-inspired pork ready in about 70 minutes pairs pork belly, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

★ 4.4 (14 ratings) Prep: 25 min Cook: 45 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from pork belly, score skin in a crisscross pattern. Place skin-side up on a wire rack over a baking sheet.
  2. Step 2: Bake at 375°F (190°C) for 45 minutes until golden and crisp. Remove and set aside.
  3. Step 3: Thinly slice fresh ginger and mix with rice vinegar, water, and salt to make pickling liquid. Let sit 10 minutes.
  4. Step 4: Slice bok choy lengthwise. Heat sesame oil in a wok over high heat, add bok choy and stir-fry 3 minutes until bright green.
  5. Step 5: Whisk soy sauce, brown sugar, and cornstarch with 1/4 cup water until smooth. Add to wok with bok choy, stirring until sauce thickens and coats vegetables.
  6. Step 6: Slice pork belly into 1/2-inch pieces. Drizzle with sauce and top with pickled ginger and sesame seeds.

Frequently asked questions

How long does Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy take to make?

Total time is about 70 minutes (25 min prep + 45 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 Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy?

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 from drying out.

Can I substitute ingredients in Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy?

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 Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Soy-Glazed Pork Belly with Pickled Ginger and Bok Choy?

Chinese pork 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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