This is a cold pork belly and cucumber salad dressed with soy sauce, sesame oil, rice vinegar, garlic, and a little sugar. The pork simmers for 45 minutes, gets sliced thin once cool, and the whole thing comes together in about 90 minutes. Itโs worth making because the contrast between the rich, fatty pork and the crisp cucumber actually holds up โ this isnโt a salad that turns soggy the moment you look away.
The technique that matters
The single most important step is letting the pork belly cool completely before you slice it. Warm pork belly is soft and wants to fall apart; cold pork firms up and slices cleanly into thin, even pieces. Give it at least 30 minutes at room temperature, or refrigerate it for a few hours if you have time โ the slices will hold their shape against the cucumber instead of shredding into the dressing. Slicing against the grain is already called out in the recipe, but the temperature of the meat when you cut it is what actually makes that advice work.
Mistakes to avoid
- Skipping the sugar dissolve: If you whisk the dressing quickly and pour it on, undissolved sugar settles at the bottom and the last few bites taste sharp and unbalanced. Stir the dressing until the sugar is fully dissolved before it touches anything.
- Slicing the cucumber too thick: Thick rounds hold too much water and dilute the dressing pooling at the bottom of the bowl. Thin slices โ about 2โ3 mm โ absorb the dressing rather than fighting it.
- Not patting the pork dry before slicing: Boiled pork belly carries surface moisture that waters down the dressing. A quick pat with paper towels before you slice keeps the dressing concentrated and clinging.
- Adding cilantro too early: Cilantro wilts fast once it hits the acidic dressing. Add it right before serving, not when you toss everything together.
- Under-seasoning at the end: Pork belly varies in saltiness depending on the cut. Taste the finished salad and adjust โ a few extra drops of soy sauce or a small splash of rice vinegar can pull the whole thing into focus.
Make-ahead notes
This salad is genuinely well-suited to cooking ahead. Simmer and cool the pork belly up to three days in advance, store it whole and unsliced in an airtight container in the fridge, then slice it when youโre ready to assemble. The dressing keeps in a small jar in the fridge for up to five days โ shake before using. Keep the sliced cucumber separate and undressed; once salted or dressed, it releases water quickly and goes limp within an hour. Dress it at the table โ a pre-dressed salad goes limp fast. When youโre ready to eat, slice the cold pork, arrange it with the cucumber, pour the dressing over, and add the cilantro. The whole assembly takes under five minutes once the components are prepped.
Chinese Pork Belly and Cucumber Salad
Ingredients
- 1 lbs pork belly Skin-on, preferably from a local butcher for freshness
- 1 unit English cucumber sliced thinly
- 2 tbsp light soy sauce low-sodium preferred
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp Chinese rice vinegar
- 2 tsp sugar adjust to taste
- 1 tsp chili oil optional, for heat
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Place the pork belly in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to low and let simmer for 45 minutes, or until the meat is tender and easy to prick with a fork. The aroma should be savory and enticing, both a visual and olfactory cue for doneness.
- Remove the pork belly and allow it to cool. Once cooled, slice thinly against the grain for the most tender bite.
- In a mixing bowl, combine soy sauce, sesame oil, minced garlic, rice vinegar, sugar, and chili oil. Stir until the sugar has dissolved fully, tasting to adjust seasoning if necessary.
- Arrange the cucumber slices on a platter, creating a bed to cradle the sliced pork belly.
- Drizzle the dressing over the arranged pork and cucumber. Garnish with fresh cilantro before serving. The textural crunch of the cucumber should contrast beautifully with the supple pork, and the vibrant green of the cilantro should visually pop against the pale colors of the main ingredients.
Notes
Nutrition
Common questions
Can I use a different cut of pork if I canโt find pork belly?
Pork belly is the right cut here because the fat-to-meat ratio is what gives the slices their texture against the cucumber. A leaner cut like pork loin will cook faster but turn dry and chewy once cold, which throws off the whole balance of the dish.
Do I need to salt or press the cucumber first?
Itโs not required by the recipe, but a quick 10-minute salt-and-drain step removes excess water from the cucumber slices and stops them from diluting the dressing. Toss the slices with a pinch of salt, let them sit in a colander, then pat dry before assembling.
Is chili oil worth adding if Iโm not sure about the heat level?
Start with half a teaspoon and taste the dressing before adding more โ chili oils vary a lot in heat depending on the brand. A small amount rounds out the dressing without making the dish spicy; it mostly adds depth rather than fire.