Crispy Sweet and Sour Pork Belly Salad

Last summer, my brother hosted a backyard barbecue and challenged me to create something that wasn't the usual grilled fare. I'd been experimenting with pork belly for months, getting nowhere near the crackling crisp I wanted, until I accidentally left it in too long while chatting with guests. That happy mistake gave me the crunchiest, most incredible skin I'd ever achieved. Now I make this salad whenever I want something that feels indulgent but still somehow counts as eating your vegetables.

I made this for my friend Anna's birthday dinner last spring, and she literally stopped mid-bite to demand I teach her the recipe right there at the table. We ended up in her tiny kitchen, sauce bubbling, pork sizzling, both of us laughing through the whole process. She makes it now at least twice a month and sends me photos every single time.

Ingredients

• 600 g pork belly, skin scored: The skin needs deep scoring for proper crackling, so ask your butcher to do it or use a very sharp knife
• 1 tsp salt and ½ tsp black pepper: Rub this thoroughly into both the skin and meat for even seasoning throughout
• 1 tbsp vegetable oil: Use this for the final crisping step to get those gorgeous golden edges
• 3 tbsp rice vinegar: This provides the essential tang that cuts through the richness of the pork
• 2 tbsp light soy sauce: Light soy gives you the salty depth without overpowering the other flavors
• 2 tbsp honey: The honey helps the sauce cling to the pork and adds a beautiful glossy finish
• 2 tbsp tomato ketchup: Dont skip this, it creates that classic sweet and sour flavor profile everyone recognizes
• 1 tbsp brown sugar: Dark brown sugar gives a deeper caramel flavor than white sugar
• 1 tbsp cornstarch mixed with 2 tbsp water: Make this slurry just before adding it to prevent it from settling
• 120 g mixed salad greens: Use a combination of textures and flavors for the most interesting salad base
• 1 small cucumber, 1 large carrot, 10 cherry tomatoes, ½ red onion, 1 red bell pepper: Prep all these vegetables before you start cooking so assembly goes quickly
• 2 tbsp fresh cilantro leaves: Add these at the very end so they stay bright and fresh
• 2 tbsp roasted peanuts, roughly chopped: The peanuts add a final crunch that takes this dish over the top
• 1 red chili, thinly sliced (optional): Leave the seeds in if you want real heat
• 1 tbsp sesame seeds: Toast these quickly in a dry pan for the best nutty flavor

Instructions

Roast the pork belly:

Preheat your oven to 180°C (350°F) and pat the pork belly completely dry with paper towels. Rub the salt and pepper deep into the skin and meat, then place it skin-side up on a rack in a roasting tray and roast for 1 hour.

Crisp the skin:

Crank the oven temperature up to 220°C (430°F) and roast for another 10 to 15 minutes until the skin has transformed into golden, blistered crackling. Let the pork rest for 10 minutes before slicing it into bite-sized pieces.

Make the glaze:

While the pork rests, combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan over medium heat. Let it simmer briefly before stirring in the cornstarch mixture and cooking until the sauce thickens into something glossy and coating.

Get it crispy:

Heat the vegetable oil in a large non-stick skillet over medium-high heat and add your sliced pork belly. Fry for 2 to 3 minutes until the edges turn deeply golden and extra crispy, then pour in that sweet and sour sauce and toss until every piece is coated and sticky.

Assemble the salad:

In a large bowl, toss together all your prepared vegetables and most of the cilantro, then divide among serving plates. Top with the hot glazed pork and finish with peanuts, sesame seeds, chili slices if using, and the remaining cilantro.

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This dish has become my go-to for dinner parties because it looks impressive but actually comes together quickly once the pork is roasted. Last month, my neighbor caught the smell through our open kitchen window and showed up with a bottle of wine, asking if there was any chance of leftovers.

Making It Your Own

Ive started adding thinly sliced radishes and bean sprouts for extra crunch, especially in summer when everything at the farmers market is so fresh and crisp. The key is keeping everything cold and the pork hot when they meet.

Perfect Wine Pairings

A dry Riesling cuts through the richness beautifully, but honestly an ice-cold lager is what I usually reach for on a Tuesday night. Something about the cold, bitter bubbles against that sticky glaze just works.

Planning Ahead

You can roast the pork belly up to a day ahead and keep it in the fridge, then just crisp it up in the skillet before serving. The sauce can also be made ahead and gently reheated, but add a splash of water if it thickens too much.

• Cut all your vegetables in the morning and store them in the fridge for faster assembly
• Toast extra sesame seeds and keep them in a jar for sprinkling on everything
• Double the sauce recipe and use the extra on stir-fries during the week

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There's something deeply satisfying about cutting into perfectly crisp pork belly, the sound echoing through the kitchen like you've accomplished something real. Hope this recipe brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ How do I get the pork belly skin really crispy?

Score the skin, dry thoroughly, roast at 180°C for 1 hour, then increase to 220°C for 10-15 minutes. Finish by frying slices in hot oil for 2-3 minutes until edges are extra crispy.

→ Can I prepare the components ahead of time?

Roast and slice the pork belly up to a day in advance. Reheat in a skillet before adding sauce. Prepare vegetables and sauce separately, then assemble just before serving to maintain crispness.

→ What can I substitute for the sweet and sour sauce ingredients?

Replace honey with maple syrup or agave. Use tamari instead of soy sauce for gluten-free. Apple cider vinegar works in place of rice vinegar, though the flavor profile will change slightly.

→ How do I adjust the sweetness or sourness?

Reduce honey or brown sugar for less sweetness. Add more rice vinegar for extra tang. Taste and adjust the sauce while simmering until it reaches your preferred balance.

→ What other vegetables work well in this salad?

Bean sprouts, thinly sliced radishes, shredded cabbage, or snow peas add great crunch. Fresh mint or Thai basil can complement or replace cilantro based on your taste preferences.

→ Is there a vegetarian version?

Yes, substitute the pork belly with extra-firm tofu. Press, cube, and fry until crispy, then toss in the sweet and sour sauce the same way. The cooking time will be significantly shorter.