Sticky marmalade pork belly with soy & ginger

Name: Sticky marmalade pork belly with soy & ginger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700 g pack British pork belly slices (or see tip); 3 tbsp lemon juice; 2 cm piece ginger, skin left on, thinly sliced; 180 ml sake; 100 ml Cooks' Ingredients Dashi; 75 ml Kikkoman All-Purpose Soy Sauce; 150 g Seville orange marmalade; Little sunflower oil, if needed; 2 leeks, trimmed and cut into 3cm chunks; 235 g pak choi, halved lengthways (or other green vegetables); Sprinkling Cooks’ Ingredients Shichimi Togarashi, to serve; English mustard, to serve (optional)

One of Yuki Gomi's favourite pork recipes for easy dinner parties. The sweet, sticky bitterness of coarse-cut Seville orange marmalade works beautifully to glaze the pork.

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Rose Mataeo on episode 6, season 4 of Dish, the Waitrose podcast. She served it with Japan Menyū Steamed Buns, Japan Menyū Edamame Beans and this shredded quick-pickled salad. They paired it with a Mizuwari cocktail, Asahi beer and Ara Single Vineyard Pinot Gris.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusmarinating

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Ingredients

700g pack British pork belly slices (or see tip)
3 tbsp lemon juice
2 cm piece ginger, skin left on, thinly sliced
180ml sake
100ml Cooks' Ingredients Dashi
75ml Kikkoman All-Purpose Soy Sauce
150g Seville orange marmalade
Little sunflower oil, if needed
2 leeks, trimmed and cut into 3cm chunks
235g pak choi, halved lengthways (or other green vegetables)
Sprinkling Cooks’ Ingredients Shichimi Togarashi, to serve
English mustard, to serve (optional)

Method

Cut the pork into 7cm pieces and put into a shallow dish. Pour the lemon juice over the meat, cover and set aside for 10 minutes. Meanwhile, in a small bowl, mix the ginger, sake, dashi, soy and marmalade and mix well.
Heat a frying pan and sear the pork all over until golden brown, about 3 minutes. If it isn’t a nonstick pan, add a little oil – but it should be fine as the belly has got enough fat. Place the meat in a colander over the sink.
Boil the kettle, then pour 1L boiling water over the pork (this is a traditional Japanese way to cook it, cleaning the meat before adding beautiful Japanese ingredients).
Place the pork belly and leek into a 20cm saucepan – it should be a tight fit. Pour in the soy-ginger sauce and bring to the boil, then lower the heat and simmer for 10-15 minutes, until the pork is cooked through, with no pink meat and the juices run clear. Steam the pak choi or other green vegetables for 4-6 minutes, until just tender.
Plate the pork and leeks with the other vegetables and some of the cooking juices onto a platter, then sprinkle with shichimi togarashi and add a spoonful of English mustard, if liked. Serve immediately.

Cook’s tip

You can use chicken thigh fillets instead of pork – cut into large pieces, ensuring the meat is thoroughly cooked with no pink meat and the juices run clear. Try serving this in a bowl with cooked Japanese rice to make pork belly donburi.

Angela Hartnett cooked this recipe on episode 6, season 4 of Dish, the Waitrose podcast. Instead of pak choi, she served it with this shredded quick-pickled salad. She cooked a slice of the pork belly fat, salted, in the oven on high for about 30 minutes to get it crispy, which she added to the salad for extra crunch

And to drink...

Asahi beer, with a distinctive dry, crisp taste known as Karakuchi, and a quick, clean finish.

Ara Single Vineyard Pinot Gris, a New Zealand white wine delivering delicate aromas of pear and nectarine which flow through to honeyed floral and citrus notes.