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
  • ½ chilli, thinly sliced
  • ¼ cucumber
  • 2-3 large mint leaves
  • 16 radishes
  • 2 avocados
  • 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. Take a roasting tray and put a small wire rack over.
  2. Using a very sharp knife (being extremely careful), score the skin of the pork belly; making sure you do not go through to the meat via the fat. Only the skin.
  3. Once this has been done, take 2 tbsp of fine salt and rub this in the skin only of the joint. Place the meat onto the wire rack of the tray and cook at 220°c for 30 minutes; this is to start the crackling on the joint. After 30 minutes reduce the temperature of the oven to 180°c and cook for a further 2 ½ - 3 hours. Once the pork has been in the oven for the allotted time, the joint could now be used if you are having a roast dinner; however, leave the joint to cool so we can cut finger width slices.
  4. Once the meat has cooled, turn it skin side down and cut into 8 even pieces; pushing hard with the knife to get through the crackling. Place the pork belly to one side.
  5. Place the soy, sugar and chilli flakes into a small saucepan and bring to the boil. Simmer until the mixture has thickened into a glaze. Let it cool (it should continue to thicken as it cools).
  6. Rinse the rice under cold water, drain, and repeat 5 times. Place into a saucepan with 375ml water. Cover with a glass lid, bring to the boil, then cook over a low heat for 25 minutes, or until you can see holes in the surface of the rice (don’t be tempted to lift the lid). Take off the heat and leave, covered, for 20 minutes.
  7. Fold 4 tablespoons of rice vinegar, the tablespoons of sugar and 1 pinch of salt into the rice. Using a peeler, thinly shave the carrot into a dish and add the chilli. Slice the cucumber into thin round slices along with the thinly sliced mint and place into a separate dish. Quarter the radishes and place into a separate dish. Take the Sarson’s Quick Pickle and pour enough over the vegetables to cover. Leave to pickle for 15 minutes. Drain any remaining liquid away.
  8. Place a non-stick frying pan onto a low heat. Take the pork slices and paint lightly, using a pastry brush, with the soy glaze. Place into the pan and allow the glaze to stick to the pork slices. Do not turn too early and do not be tempted to keep moving them. Keep the temperature low as to prevent any burning. After around 3-4 minutes turn the pork to cook the other side and paint more glaze onto the pork. After another 3-4 minutes turn again and repeat this until the pork slices have a nice dark glaze. Once done they are ready to serve.
  9. Place the seasoned, cooked rice into the serving dishes. Now to artistically arrange the rest of the ingredients. Place the pork belly onto the rice, arrange the drained, pickled vegetables around the outside of the dish; a tablespoon of edamame beans in the middle; slice the avocado and place a half per dish; finally adding the halved egg and a sprinkling of chopped coriander.

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