Crispy Sweet and Sour Pork Belly

Last summer my sister came over for dinner and I had zero plan. The pork belly in my fridge needed to become something spectacular fast. I ended up roasting it until the skin crackled like crazy, then tossing it in this sticky glaze I improvised from pantry staples. We stood at the counter eating it straight from the pan before I even remembered I was supposed to make salad.

My friend Mei taught me the trick of finishing roasted pork in a hot skillet after a dinner party where the main dish was somehow both soggy and dry. Watching her transform leftovers into something restaurant quality changed how I think about pork belly entirely. Now this salad is my go to for nights when I want food that feels special but does not require three hours of active work.

Ingredients

• 600 g pork belly with skin scored: The skin needs those deep cuts to render properly and get that shatteringly crisp texture everyone fights over
• 1 tsp salt and ½ tsp black pepper: Keep the seasoning simple because the sauce brings plenty of complexity on its own
• 1 tbsp vegetable oil: You need just enough to get the pork sizzling in that final crisping step without drowning it
• 3 tbsp rice vinegar: Use unseasoned rice vinegar for the cleanest bright flavor that cuts through all that richness
• 2 tbsp light soy sauce: Dark soy will make the glaze too heavy and mask the fresh vegetables underneath
• 2 tbsp honey and 2 tbsp brown sugar: The combination gives you that caramelized coating without being one note sweet
• 2 tbsp tomato ketchup: Sounds unusual but it adds body and a subtle fruitiness that balances the vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water: Have this slurry ready before you start heating the sauce so it thickens smoothly
• 120 g mixed salad greens: Use sturdy greens that can hold up to warm protein nothing too delicate or it will wilt instantly
• 1 small cucumber and 1 large carrot: Slice them paper thin so every forkful gets that satisfying crunch without overwhelming the pork
• 10 cherry tomatoes halved: Their burst of juiciness is essential against the sticky glazed meat
• ½ small red onion thinly sliced: Soak the slices in cold water for 10 minutes if raw onion bites too much
• 1 small red bell pepper thinly sliced: The sweetness here plays perfectly with the tangy sauce
• 2 tbsp fresh cilantro leaves: Do not skip this. It brightens everything and keeps the dish from feeling too heavy
• 2 tbsp roasted peanuts roughly chopped: The saltiness and extra crunch tie all the textures together
• 1 red chili thinly sliced: Leave this out if you are sensitive to heat or serve it on the side
• 1 tbsp sesame seeds: Toast them quickly in a dry pan for the most nutty flavor possible

Instructions

Get the oven going:

Preheat to 180°C and put your rack in the middle position while you prep the pork.

Prep that pork belly:

Pat the meat completely dry with paper towels then rub the salt and pepper all over getting into the scored skin.

Roast it low and slow:

Place the pork skin side up on a rack over a roasting tray and cook for 1 hour until the fat has rendered down.

Crank up the heat:

Increase oven temperature to 220°C and roast 10 to 15 more minutes until the skin is golden and audibly crispy.

Rest and slice:

Let the pork rest 10 minutes then slice into bite sized pieces that will be easy to eat in a salad.

Make the magic sauce:

Combine vinegar soy sauce honey ketchup and brown sugar in a small saucepan over medium heat until simmering.

Thicken it up:

Stir in the cornstarch mixture and keep cooking until the sauce coats the back of a spoon then remove from heat.

Get it extra crispy:

Heat oil in a large skillet over medium high then add pork pieces frying 2 to 3 minutes until edges are super crunchy.

Glaze everything:

Pour that sweet and sour sauce over the pork tossing until every piece is coated and glossy then turn off the heat.

Build your salad base:

Toss all the vegetables and cilantro in a large bowl until everything is evenly distributed.

Plate it up:

Divide the salad among plates then top with piles of that sticky crispy pork belly.

Finish with texture:

Sprinkle the peanuts sesame seeds and chili slices over everything and serve right away while the pork is still warm.

Save to Pinterest

This became my birthday dinner tradition after my husband made it for me three years ago and absolutely nailed it. Now every time the smells of roasting pork and rice vinegar fill the kitchen it feels like a celebration regardless of the occasion.

Making It Ahead

You can roast the pork belly up to a day in advance and keep it refrigerated. The final frying step only takes a few minutes and brings everything back to life. Just slice it cold and proceed with the recipe as written.

Vegetable Variations

Snow peas add incredible snap if you want something different from cucumber. Shredded cabbage works beautifully for a more substantial base. The key is keeping everything cut thinly so no single vegetable overpowers the dish.

Serving Suggestions

This makes an impressive main for a dinner party but also works beautifully as part of an Asian themed spread. The flavors are bold enough to stand alone but play nicely with simpler sides like steamed rice or plain noodles.

• Set out extra lime wedges for guests who love extra acidity
• Have napkins ready because this is definitely finger food territory
• Cold beer or crisp white wine are your best beverage bets here

Save to Pinterest

Every time I make this I am reminded that the best recipes come from improvisation and hunger. Hope this becomes one of those dinners you return to again and again.

Questions & Answers About the Recipe

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

Score the skin, roast at 180°C for 1 hour, then increase to 220°C for 10-15 minutes. The high heat finish crisps the skin perfectly. Pat the pork dry before seasoning and ensure skin-side up placement on the rack.

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

Yes, prepare the sauce up to 2 days in advance and store refrigerated in an airtight container. Reheat gently on the stove before tossing with the crispy pork, adding a splash of water if needed to reach desired consistency.

→ What vegetables work best in this salad?

Mixed greens like romaine, arugula, and frisée provide variety. Crisp vegetables such as cucumber, julienned carrots, bell pepper, and red onion add crunch. Bean sprouts or thinly sliced radishes can boost texture even more.

→ Is there a vegetarian alternative to pork belly?

Substitute extra-firm tofu pressed and fried until crispy, or use tempeh. Prepare the same way by roasting or pan-frying until golden and crunchy, then toss in the sweet and sour glaze for coating.

→ How do I store and reheat leftovers?

Store pork and salad separately in airtight containers. Keep pork refrigerated for up to 3 days. Reheat in a hot skillet for 2-3 minutes to restore crispiness. Salad greens are best enjoyed fresh but can be stored for 1 day if dressed just before serving.

→ What wine pairs well with this dish?

A dry Riesling cuts through the rich pork belly while complementing the tangy glaze. Cold lager also works beautifully, offering refreshing contrast to the sweet and sour flavors. Avoid overly sweet wines that may clash with the sauce.