Crispy Sweet and Sour Pork Belly (Print View)
Tender crispy pork belly with tangy glaze over fresh vegetables and herbs.
# What You'll Need:
→ Pork Belly
01 - 1.3 lbs pork belly, skin scored
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp vegetable oil
→ Sweet and Sour Sauce
05 - 3 tbsp rice vinegar
06 - 2 tbsp light soy sauce
07 - 2 tbsp honey
08 - 2 tbsp tomato ketchup
09 - 1 tbsp brown sugar
10 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Salad Base
11 - 4.2 oz 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 tbsp fresh cilantro leaves
18 - 2 tbsp roasted peanuts, roughly chopped
→ Garnish
19 - 1 red chili, thinly sliced (optional)
20 - 1 tbsp sesame seeds
# How To Make It:
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. Sprinkle with peanuts, sesame seeds, and chili slices if using. Serve immediately.
# Expert Hints:
01 -
- The way the sweet tangy sauce clings to each crispy pork cube while the salad stays fresh underneath is absolute perfection
- It transforms humble ingredients into something that tastes like it came from a restaurant but comes together in your own kitchen
02 -
- The pork must be completely patted dry before seasoning or the skin will steam instead of crisp up properly, I learned this the hard way with disappointing rubbery results
- The sauce needs to be thickened enough to coat the pork but still pourable, too thick and it becomes gluey, too thin and it pools at the bottom of the bowl
03 -
- Score the pork skin deeply and evenly, about half an inch apart, for the most impressive crackling that everyone will talk about
- Let the roasted pork rest before slicing, this keeps the juices inside where they belong instead of running all over your cutting board