Crispy Sweet and Sour Pork Belly (Printable Format)

Vibrant salad featuring crispy pork belly with tangy glaze over fresh vegetables, herbs, and peanuts 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 Steps:

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

# Expert Suggestions:

01 -
  • The crispy pork skin stays impossibly crunchy even after hitting that glossy sauce
  • Its the dinner that makes everyone ask what youre making next week
02 -
  • The pork skin must be completely dry before roasting or it will never crisp up properly no matter how long you cook it
  • Do not refrigerate the roasted pork before the final frying step or you will lose all the rendered fat that keeps it juicy
03 -
  • Ask your butcher to score the skin if you do not have a sharp knife at home
  • Let the glazed pork sit in the skillet for 30 seconds off heat before serving so the sauce clings to every piece

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