Crispy Sweet and Sour Pork Belly

The first time I made this salad, my kitchen smelled like Sunday roast meets takeout night in the best possible way. I'd been craving something that felt indulgent but still had that fresh, crunch factor that makes you feel good about eating vegetables. The crackling sound of pork belly hitting hot oil at the end is absolutely ridiculous and satisfying.

Last summer my sister came over and we ate this standing up at the kitchen counter because we were too impatient to set the table. She kept stealing pieces of pork straight from the skillet while I was trying to assemble the salads, burning her fingers and not even caring. Now every time she visits she asks if were having that pork salad thing again.

Ingredients

• 600 g pork belly with skin scored: The skin is crucial here because it becomes that incredible crackling that contrasts with the tender meat underneath
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the pork shine without competing with the bold glaze
• 3 tbsp rice vinegar: Provides that sharp tang that cuts through the richness and keeps everything bright
• 2 tbsp light soy sauce: Adds deep umami notes without darkening the sauce too much or making it too salty
• 2 tbsp honey and 1 tbsp brown sugar: This combo creates a complex sweetness that caramelizes beautifully when it hits hot pork
• 2 tbsp tomato ketchup: Sounds strange but it gives the sauce body and a subtle fruity backbone you cannot get elsewhere
• 1 tbsp cornstarch mixed with 2 tbsp water: Essential for turning a thin glaze into something that actually clings to the meat
• Mixed salad greens 120 g: Use whatever looks fresh and crisp at the market, the more variety the better
• 1 small cucumber and 1 large carrot: These provide the cooling crunch that balances the warm sticky pork perfectly
• ½ small red onion and 1 small red bell pepper: Raw onion adds bite while the pepper brings sweetness and more texture
• 2 tbsp fresh cilantro and 2 tbsp roasted peanuts: Herbs and nuts at the end make it feel restaurant quality and add final texture

Instructions

Get that pork belly started:

Preheat your oven to 180°C and pat the pork completely dry with paper towels. Rub the salt and pepper everywhere, skin and meat, then place it skin side up on a rack over a roasting tray.

Roast until tender:

Cook for 1 hour until the meat is yielding and fragrant. Crank the heat to 220°C for 10 to 15 minutes to blister and crisp that skin into something extraordinary.

Rest and slice:

Let the pork rest for 10 minutes so the juices redistribute. Slice into bite sized pieces, trying to get some crispy skin in each piece.

Make the magic sauce:

While the pork roasts, whisk vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan. Simmer over medium heat then stir in the cornstarch mixture until thickened and glossy, about 2 minutes.

Crisp it up again:

Heat oil in a large skillet over medium high heat and fry the sliced pork for 2 to 3 minutes until the edges get extra crispy and golden.

Glaze and toss:

Pour that beautiful sweet and sour sauce over the hot pork and toss until every piece is coated and sticky. Remove from heat immediately so the sauce does not burn.

Build your salad base:

In a large bowl toss together the greens, cucumber, carrot, tomatoes, onion, bell pepper, and cilantro until everything is well distributed.

Assemble and serve:

Divide the salad among plates and pile the glazed pork on top. Sprinkle with peanuts, sesame seeds, and those chili slices if you like heat, then serve immediately while the pork is still warm.

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This recipe has become my go to when I want to impress people without actually doing anything complicated. Last month I made it for a dinner party and my friend Sarah who claims she does not even like pork belly went back for thirds.

Making It Your Own

Sometimes I swap out some of the greens for shredded cabbage or napa cabbage for extra crunch and a more substantial base. The dressing from the pork ends up dressing the whole salad anyway so hearty greens hold up beautifully.

Timing Is Everything

I have learned to have all the vegetables prepped and the salad tossed before I even start crisping the pork in that final step. Once the glaze goes on the pork you want to serve it within minutes or that perfect sticky texture starts to disappear.

Side Pairings

A cold lager or dry Riesling cuts through the richness beautifully. I have also served steamed jasmine rice on the side for people who want something more substantial.

• Bean sprouts add amazing crunch if you want more texture
• Thinly sliced radishes bring a peppery bite that works so well here
• Extra peanuts on top never hurt anyone

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Hope this salad brings as much joy to your table as it has to mine, especially those moments when you hear someone crunch into that first perfect bite.

Your Recipe Questions Answered

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

Score the skin before roasting and cook at 180°C for the first hour, then increase temperature to 220°C for 10–15 minutes. The high heat finish crisps the skin beautifully. For extra crunch, fry the sliced pieces in hot oil for 2–3 minutes before adding the sauce.

→ Can I make this dish ahead of time?

Roast and slice the pork belly up to a day in advance, storing it in the refrigerator. Reheat in a hot skillet to restore crispiness before tossing with the sweet and sour sauce. Prepare the vegetables and sauce separately, then assemble just before serving to maintain texture.

→ What vegetables work best in this salad?

Mixed salad greens like romaine, arugula, and frisée provide a fresh base. Cucumber, julienned carrots, cherry tomatoes, red onion, and bell pepper add crunch and color. Fresh cilantro brings aromatic brightness, while roasted peanuts contribute nutty texture and protein.

→ Is there a vegetarian alternative to pork belly?

Firm tofu works excellently as a substitute. Press the tofu to remove excess moisture, then cube and fry until golden and crispy on all sides. Toss the crispy tofu in the same sweet and sour glaze for a vegetarian version that still delivers great texture and flavor.

→ How can I adjust the sweetness or sourness?

For more sweetness, increase honey or brown sugar slightly. For extra tang, add more rice vinegar or a splash of lime juice. The cornstarch slurry helps achieve the desired glossy coating thickness. Taste the sauce as it simmers and adjust before coating the pork.

→ What drinks pair well with this dish?

A dry Riesling cuts through the richness while complementing the sweet and sour flavors. Cold lager beer provides refreshing contrast to the crispy pork. For non-alcoholic options, try sparkling water with lime or iced green tea to balance the tangy glaze.