Pork Belly Nikkei Recipe

Prep and marinate

Trim skin if present and cut pork belly into 1–1.5 inch pieces. Pat dry. In a bowl combine 1/4 cup soy sauce, mirin, 2 tbsp brown sugar, minced garlic, grated ginger, 1 tbsp rice vinegar and 1 tsp toasted sesame oil. Add pork pieces and toss to coat. Marinate in the refrigerator for at least 1 hour, ideally 4 hours or overnight for best flavor.

Render and sear

Preheat oven to 160°C / 320°F if slow-roasting, or plan to pan-sear. For a tender, slightly crisp finish: heat ovenproof skillet over medium-high heat with 2 tbsp neutral oil. Remove pork from marinade (reserve marinade) and sear pieces 2–3 minutes per side until browned. Transfer skillet to oven and roast 40–50 minutes until pork is tender and internal fat has rendered, turning once halfway. Alternatively, braise: combine reserved marinade with 1/2 cup water in a saucepan, simmer pork partially submerged for 45–60 minutes until tender, then reduce liquid to glaze.

Make the glaze

In a small saucepan combine 1/4 cup ketchup, 1 tsp aji amarillo paste, 1 tbsp soy sauce, 2 tbsp honey, 1 tsp fish sauce, 1 tbsp lime juice and 2 tbsp water. Bring to a low simmer over medium heat, whisking until slightly thickened, about 4–6 minutes. Taste and adjust heat/sweetness (add more aji paste for spice or more honey for sweetness). Keep warm.

Glaze the pork

When pork is tender, brush or spoon the warm sweet Nikkei glaze over pieces. If roasted in the oven, return to high broil for 1–2 minutes to caramelize the glaze—watch carefully to avoid burning. If braised, reduce pan sauce until slightly sticky and toss pork to coat.

While pork cooks, prepare the pickled daikon. Combine 1/4 cup rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a bowl and stir until dissolved. Add 1 cup julienned daikon and toss to coat. Let sit at least 15 minutes (up to 1 hour) so flavors mellow. Drain slightly before assembly.

In a small food processor or blender combine 1/2 cup cilantro, 1/2 cup parsley, chopped green onions, 1 minced garlic clove, 1 tsp aji amarillo or a small slice of jalapeño, 1 tsp rice vinegar, 1 tbsp lime juice, 3 tbsp olive oil, 1/2 tsp soy sauce, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a coarse, sauce-like consistency is reached (do not puree into a paste—leave texture). Taste and adjust acidity or salt. Transfer to a bowl.

Warm lettuce leaves or tortillas. If using tortillas, heat briefly in a dry skillet until pliable. Place 1–2 glazed pork belly pieces on each leaf or tortilla.

Top with a small mound of pickled daikon, a spoonful of chimichurri Nikkei, and a light sprinkle of toasted sesame seeds. Add a squeeze of lime. Finish with salt to taste if needed.

For the chicken taco variation: use cooked shredded or chopped grilled chicken tossed with spicy mayo (about 1/2 cup spicy mayo for 450 g chicken). Assemble similarly with pickled daikon and chimichurri, and use lettuce for a lower-carb option.

Serve immediately. Leftover pork stores in the refrigerator up to 3 days; reheat gently and refresh with a little glaze before serving.