Crispy Sweet and Sour Pork Belly

The first time I made this salad, my kitchen smelled like carnitas and vinegar collided in the best way possible. My roommate stuck her head in the doorway and asked what on earth I was making that smelled simultaneously rich and bright. That's when I knew this oddball combination of crispy pork belly and fresh vegetables was something special.

Last summer I served this at a dinner party where everyone claimed they weren't hungry. The platter vanished in six minutes flat and two people actually asked for the recipe before they'd even finished their first bite. That's the kind of reaction that makes you keep a recipe in heavy rotation.

Ingredients

• 600 g pork belly, skin scored: The skin becomes these incredible crackling-like bits that are the best part of the whole dish
• 1 tsp salt: Essential for drawing out moisture and helping that skin get properly crispy
• ½ tsp black pepper: Freshly ground makes a noticeable difference here
• 1 tbsp vegetable oil: Use something neutral so it doesn't fight with the sauce flavors
• 3 tbsp rice vinegar: This provides the sharp acid that cuts through all that rich pork fat
• 2 tbsp light soy sauce: Adds that deep umami base without making everything too dark
• 2 tbsp honey: Better than white sugar because it adds a subtle floral note
• 2 tbsp tomato ketchup: Sounds strange but it gives the sauce body and a familiar sweetness
• 1 tbsp brown sugar: Dark brown sugar adds a nice molasses undertone
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry is what transforms the sauce from thin to glossy and clingy
• 120 g mixed salad greens: Use whatever looks fresh at the market, but include something peppery like arugula
• 1 small cucumber, thinly sliced: English cucumbers work best because they're less watery
• 1 large carrot, julienned: A julienne peeler makes this take literally thirty seconds
• 10 cherry tomatoes, halved: They add little bursts of juice and acidity
• ½ small red onion, thinly sliced: Soak these in cold water for 10 minutes if raw onion is too intense for you
• 1 small red bell pepper, thinly sliced: Adds sweetness and a gorgeous pop of color
• 2 tbsp fresh cilantro leaves: If you're one of those people who think cilantro tastes like soap, basil works too
• 2 tbsp roasted peanuts, roughly chopped: The saltiness from roasted peanuts is perfect here
• 1 red chili, thinly sliced: Leave these out if you're spice-averse, they're more about heat than flavor
• 1 tbsp sesame seeds: Toast them in a dry pan for 2 minutes first, it makes a huge difference

Instructions

Preheat and prepare the pork:

Get your oven to 180°C and pat the pork belly completely dry with paper towels. Rub the salt and pepper into both the skin and the meat, really working it in with your fingers.

Roast the pork belly:

Place the pork skin-side up on a rack in a roasting tray and roast for 1 hour. Then crank the heat to 220°C and give it another 10 to 15 minutes until the skin is golden and crackling-crisp.

Rest and slice:

Let the pork rest for 10 minutes, which seems impossible but helps the juices redistribute. Slice it into bite-sized pieces, trying to get some crispy skin in each piece.

Make the sauce:

Combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan. Bring to a simmer over medium heat, whisk in the cornstarch slurry, and cook until it's thickened and glossy.

Crisp the pork edges:

Heat that tablespoon of oil in a large non-stick skillet over medium-high heat. Add the sliced pork and fry for 2 to 3 minutes until the edges are extra crispy.

Glaze the pork:

Drizzle that sweet and sour sauce over the crispy pork and toss quickly to coat. The sugar in the sauce will make everything sticky and caramelized.

Assemble the salad base:

In a large bowl, toss together the greens, cucumber, carrot, tomatoes, onion, bell pepper, and cilantro. Use your hands to gently mix everything.

Plate it up:

Divide the salad among plates and top generously with the glazed pork. Sprinkle with peanuts, sesame seeds, and those chili slices if you're feeling brave.

Pin It

My friend Sarah who claims to hate salads tried this and then went back for thirds. Something about the warm, sticky pork against the cool vegetables makes it feel like a complete meal rather than just a salad with some meat on top.

Getting That Perfect Crackling

The key to crispy pork skin is moisture control. After scoring, I leave the pork uncovered in the fridge for a few hours or overnight. The fridge air dries out the skin, which helps it puff up and crisp dramatically in the oven.

The Sauce Balance

Every brand of soy sauce and ketchup has different salt and sweetness levels. Taste your sauce before thickening it with cornstarch. If it's too sharp, add more honey. If it's too sweet, a splash more vinegar fixes it immediately.

Make-Ahead Strategy

You can roast the pork belly a day ahead and keep it refrigerated. When you're ready to eat, just slice and crisp it in the skillet. The sauce also keeps beautifully in a jar in the fridge for up to a week.

• Toast extra peanuts and keep them in an airtight container for last-minute crunch
• Don't dress the salad until you're literally about to serve or it gets sad and wilted
• If you're taking this to a potluck, pack the sauce separately and warm it before pouring

Pin It

This is the kind of meal that makes people pause between bites and say oh my god repeatedly. Enjoy every messy, sticky, perfect bite.

Recipe FAQs

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

Score the skin, pat it completely dry, and roast at 180°C for 1 hour. Then increase temperature to 220°C for 10-15 minutes until the skin bubbles and turns golden brown. For maximum crispiness, fry the sliced pieces in a hot skillet for 2-3 minutes before adding the glaze.

→ Can I make the sweet and sour sauce ahead of time?

Yes, prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat, adding a splash of water if it has thickened too much. The sauce should coat the back of a spoon when ready to use.

→ What vegetables work best in this salad?

Crisp, refreshing vegetables that can stand up to the rich pork work best. Try romaine, arugula, cucumber, julienned carrots, bell peppers, and thinly sliced red onion. You can also add bean sprouts, thinly sliced radishes, or shredded cabbage for extra crunch and color.

→ Can I use a different cut of pork?

Pork belly is ideal for its high fat content and crispy skin, but you can substitute with pork shoulder or loin slices. These cuts are leaner, so adjust cooking time to avoid drying out the meat. Consider adding extra oil when frying to maintain the rich mouthfeel.

→ How can I make this dish vegetarian?

Replace the pork belly with firm tofu or tempeh. Press the tofu to remove excess moisture, then cube and fry until golden and crispy on all sides. The sweet and sour glaze works beautifully with tofu, and you may want to add extra roasted peanuts for protein and richness.

→ What beverages pair well with this dish?

A dry Riesling or Gewürztraminer complements the sweet and sour flavors while cutting through the rich pork. For beer lovers, a cold lager or crisp pilsner provides refreshing contrast. Sparkling water with lime also works beautifully to cleanse the palate between bites.