Stir-Fried Pork Belly with Pickled Vegetables
A savory-sweet dish featuring tender pork belly simmered in soy-glaze and served atop a crunchy mix of house-pickled cucumbers and radishes. This asian ready in about 45 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.
Ingredients
- 12 oz pork belly
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 cloves, minced garlic
- 1 cup, thinly sliced cucumber
- 1 cup, julienned daikon radish
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 2 minced garlic cloves until sugar dissolves.
- Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 12 oz cubed pork belly and cook for 5 minutes until edges are browned, flipping occasionally.
- Step 3: Pour the soy sauce mixture over pork belly, reduce heat to low, and simmer covered for 15 minutes until pork is tender and sauce has thickened slightly.
- Step 4: While pork simmers, combine 1 cup sliced cucumber, 1 cup julienned daikon radish, 1/4 cup rice vinegar, 1/4 cup water, and 1 tsp sugar in a bowl. Let sit for 10 minutes to pickle.
- Step 5: Serve pork belly over the pickled vegetables, drizzling any remaining sauce from the skillet over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Pork Belly with Pickled Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 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 Stir-Fried Pork Belly with Pickled Vegetables?
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 Stir-Fried Pork Belly with Pickled Vegetables?
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 Stir-Fried Pork Belly with Pickled Vegetables 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 Stir-Fried Pork Belly with Pickled Vegetables?
Asian asian 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
