Crispy Sweet and Sour Pork Belly Salad (Printable)

Tender crispy pork belly in tangy glaze over fresh vegetables and herbs for perfect richness and freshness balance.

# What You Need:

→ Pork Belly

01 - 1.3 pounds pork belly, skin scored
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon vegetable oil

→ Sweet and Sour Sauce

05 - 3 tablespoons rice vinegar
06 - 2 tablespoons light soy sauce
07 - 2 tablespoons honey
08 - 2 tablespoons tomato ketchup
09 - 1 tablespoon brown sugar
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Salad Base

11 - 4.2 ounces mixed salad greens (romaine, arugula, frisée)
12 - 1 small cucumber, thinly sliced
13 - 1 large carrot, julienned
14 - 10 cherry tomatoes, halved
15 - ½ small red onion, thinly sliced
16 - 1 small red bell pepper, thinly sliced
17 - 2 tablespoons fresh cilantro leaves
18 - 2 tablespoons roasted peanuts, roughly chopped

→ Garnish

19 - 1 red chili, thinly sliced
20 - 1 tablespoon sesame seeds

# How-To:

01 - Preheat the oven to 350°F.
02 - Pat the pork belly dry with paper towels. Rub salt and black pepper into the skin and meat.
03 - Place pork belly skin-side up on a rack in a roasting tray. Roast for 1 hour, then increase oven temperature to 430°F and roast for a further 10–15 minutes until the skin is crispy and golden.
04 - Remove from oven and let rest for 10 minutes. Slice the pork belly into bite-sized pieces.
05 - In a small saucepan, combine rice vinegar, soy sauce, honey, ketchup, and brown sugar. Bring to a simmer over medium heat. Add cornstarch slurry and cook, stirring, until thickened and glossy. Remove from heat.
06 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add sliced pork belly and fry until edges are extra crispy, about 2–3 minutes.
07 - Drizzle the sweet and sour sauce over the crispy pork, tossing to coat evenly. Remove from heat.
08 - In a large bowl, toss salad greens, cucumber, carrot, cherry tomatoes, red onion, bell pepper, and cilantro.
09 - Divide the salad among serving plates. Top with the crispy sweet and sour pork belly.
10 - Sprinkle with peanuts, sesame seeds, and chili slices if using. Serve immediately.

# Expert Advice:

01 -
  • The contrast between hot, crispy pork and cool, crisp vegetables is absolutely addictive
  • You get that restaurant-quality glaze without any fancy techniques or hard-to-find ingredients
02 -
  • The pork must be completely dry before roasting or the skin will never crisp up properly
  • Let the roasted pork rest before slicing, or all those delicious juices will escape onto your cutting board
03 -
  • If the crackling isnt crisp enough after roasting, put it under the broiler for just 30 seconds but watch it like a hawk
  • Work quickly once the sauce hits the hot pan, it can go from glossy to sticky in seconds

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