Pork belly and Cucumber Salad

004r_Pork belly and Cucumber Salad

Japan is actually a tropical country. It gets really hot. So, we like to eat cold foods with cold drinks. This time, I would love to introduce  the whisky high ball. It is really refreshing together with this pork dish. To me, it is during a meal kind of drink.

Pork belly and Cucumber Salad
Serves 2
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Cook Time
15 min
Cook Time
15 min
  1. 300 g pork very belly thinly sliced
  2. 1/2 cucumber( If Japanese one, use 1)
For sauce
  1. 5 cm naganegi long onion (or leek)
  2. 1tbsp minced fresh ginger
  3. 1 tbsp minced shiso leaves or cilantro
  4. 1 tbsp soy sauce
  5. 1 tbsp sesame oil
  6. 1 tbsp rice vinegar
  7. 1 tbsp sugar
  1. Slice the pork belly as thin as possible. Put them in the boiling water, turn the heat to low, cook about 3 min. Wash pork with running water to get rid of extra fat.
  2. Peel the cucumber into thin slices with the peeler. Soak the cucumber slices in cold water to make them crispy.
  3. For making the sauce, chop the long onion and combine with minced ginger and cilantro in a bowl. Add soy sauce, sesame oil, rice vinegar, and sugar in the bowl and mix them well.
  4. Place the drained cucumber slices in the center of the plate. Mound the pork, then put the cucumber slices around them. Pour the sauce over it.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/


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