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  • 4人份
评分: by 34 人



1kg pork belly, boneless, with the skin on
1 tbsp vegetable oil
30g ginger, sliced
10cm leek
1 litre water
400g white daikon radish, peeled and cut into 3cm thick round slices
5cm x 5cm kombu kelp seaweed
150ml soy sauce
50ml shaoxing rice wine
50ml mirin
5 tbsp brown sugar
3 tbsp tamari soy sauce
800ml water
karashi mustard
10 sugar snap peas, blanched
2 stems of spring onion, thinly sliced lengthways and soaked in water


  1. Cut the pork belly into 6cm width x 18cm length (to suit your cooker).

  2. Heat a large frying pan on high heat, add oil and sear the pork skin side down for few minutes on both sides. Remove from the pan and wipe off any excess oil.

  3. Add 1 litre of water mixed with the ginger and leek into a large saucepan, then add the pork and place the lid on. Bring the pork to the boil and then turn the heat to low and simmer for 1.5 hours. If you are using a pressure cooker instead, simmer for 30 minutes.

  4. Remove the saucepan from the heat and drain the liquid from the pork. Let the pork cool for 10 minutes and then cut it into large cubes.

  5. Place the daikon, peeled and cut into 3cm thick round slices, kombu, and a mixture of the shaoxing rice wine, mirin, soy sauce, brown sugar, tamari soy sauce, and 800ml water to the saucepan and bring to the boil. Add the pork to the saucepan, place the lid on, turn the heat down to low and simmer for 2 hours. If using a pressure cooker, simmer for 45 minutes.

  6. Serve the pork in the sauce with blanched sugar snap peas, spring onions and mustard if you like it hot.


- If you cannot find shaoxing rice wine, try using sake instead.