Marmalade pork belly with soy & ginger
Waitrose and Partners

Marmalade pork belly with soy & ginger

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

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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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  • 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)


  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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. 


Typical values per serving when made using specific products in recipe


2,157kJ/ 517kcals



Saturated Fat












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