Quick-pickled Vegetables with Soy Glazed Pork Belly Poke Bowl

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 1 small boneless pork belly joint
  • Fine salt
  • 150ml soy sauce
  • 2 tbsp soft brown sugar
  • Pinch of chilli flakes
  • 300g sushi rice
  • 4 tbsp mirin rice vinegar
  • 1 carrot, thinly shaved
  • ½ chilli, thinly sliced
  • ¼ cucumber, sliced
  • 2-3 large mint leaves, shredded
  • 16 radishes, quartered
  • 2 avocados, sliced
  • 150g edamame beans
  • 4 eggs, boiled, peeled and halved
  • Sarson’s Lightly Seasoned Vinegar Blend
  • 3 tbsp chopped fresh coriander


  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Score the skin of the pork belly with a sharp knife. Rub 2 tbsp of salt into the skin. Cook on a wire rack over a roasting tray for 30 minutes.
  3. Reduce the temperature to 180°C and cook for 2½-3 hours. Once the meat has cooled, turn it skin side down and cut into 8 even pieces.
  4. Bring the soy, sugar and chilli flakes to the boil in a saucepan. Simmer until thickened to a glaze and let it cool.
  5. Rinse the rice under cold water 5 times. Place into a saucepan with 375ml water. Cover, bring to the boil, and cook over a low heat for 25 minutes. Leave, covered, for 20 minutes. Fold rice vinegar, sugar and 1 pinch of salt into the rice.
  6. Thinly shave the carrot and combine with the sliced chilli.
  7. Place cucumber, mint and radishes in a bowl with the Sarson’s Vinegar Blend and leave to pickle for 15 minutes. Drain any remaining liquid away.
  8. Paint the pork slices with the soy glaze and place in a pan over a low heat. Allow the glaze to caramelise. Turn and repeat every 3-4 minutes until the pork is fully reheated and glazed all over.
  9. To serve, divide the rice, pork belly, pickled vegetables and carrot and chilli between the serving bowls. Add 1 tbsp edamame beans, half an avocado and a halved egg to each dish. Garnish with coriander.

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