Stir-Fried Pork Belly with Pickled Vegetables

By AislePrompt Editorial · ·

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.

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 recipe, 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve pork belly over the pickled vegetables, drizzling any remaining sauce from the skillet over the top.

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