Crispy Sweet and Sour Pork Belly

The idea came to me after a particularly heavy winter of rich braises and stews. My body was craving something vibrant, but my heart still wanted that comfort of pork. I stood in my kitchen wondering if I could have both. That's when the pork belly salad experiment began.

I first made this for a spring dinner when friends were over and I did not have time to make something complicated. The kitchen smelled like roasting pork and vinegar. Everyone went quiet when I put the plates down. Now they request it every time they visit.

Ingredients

• 600 g pork belly with skin scored: The skin creates this incredible crackling that becomes the best part of the whole dish. Ask your butcher to score it if you can not do it yourself.
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the pork flavor shine through. Do not be tempted to add more at this stage.
• 3 tbsp rice vinegar: This gives the sauce that sharp bright edge that cuts through all the richness.
• 2 tbsp light soy sauce: Use light soy for the saltiness without darkening the glaze too much. Regular soy works but the sauce will look darker.
• 2 tbsp honey and 1 tbsp brown sugar: The honey creates a glossy finish while brown sugar adds depth. White sugar makes the sauce too one dimensional.
• 2 tbsp tomato ketchup: Sounds strange but it gives the sauce body and a subtle tomato backbone. It is the secret ingredient people cannot quite identify.
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry thickens the sauce perfectly. Whisk it right before adding to prevent lumps.
• Mixed salad greens: Use whatever looks fresh at the market. Romaine adds crunch while arugula brings peppery bite.
• 1 small cucumber and 1 large carrot: These provide the refreshing crunch that balances the warm pork. Cut them thin so they do not overwhelm the texture.
• Fresh cilantro and roasted peanuts: The herbs brighten everything while peanuts add another layer of crunch. Do not skip them.

Instructions

Get that pork roasting:

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

Crisp up the skin:

Roast the pork for 1 hour, then crank the oven to 220°C for another 10 to 15 minutes until the skin is bubbling and golden brown. Listen for the crackling sounds.

Rest and slice:

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

Make the magic sauce:

Combine the rice vinegar, soy sauce, honey, ketchup and brown sugar in a small saucepan over medium heat. Let it simmer, then whisk in the cornstarch mixture and cook until glossy and thick enough to coat a spoon.

Crisp the edges:

Heat vegetable 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 even crispier than they were coming out of the oven.

Glaze everything:

Pour that sweet and sour sauce over the hot pork and toss to coat every single piece. The sauce will bubble and caramelize slightly on the pork.

Build the salad:

In a large bowl, toss together all your vegetables and herbs. The heat from the pork will slightly wilt the greens in the best way when you combine them.

Assemble and serve:

Divide the salad among plates, top with piles of glazed pork, then finish with peanuts and sesame seeds. Serve it immediately while the pork is still hot and crisp.

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My partner said it was the best thing I had made all year. That was three months ago. Now it is in our regular rotation.

Building the Perfect Base

I have found that mixing lettuces creates the most interesting base. Sometimes I add radicchio for bitterness or butter lettuce for softness. The key is variety in every bite. Just make sure everything is completely dry before dressing or serving.

Sauce Secrets

You can make the sauce up to two days ahead and store it in the refrigerator. Reheat it gently with a splash of water to thin it back out. I actually prefer making it ahead because the flavors meld and develop over time.

Getting Ahead

The pork can be roasted and sliced up to a day in advance. Store it uncovered in the refrigerator so the skin stays crisp. Recrisp it in a hot skillet for 2 minutes before glazing and it will taste freshly made. This makes weeknight dinners feel special.

• Prep all your vegetables in the morning and keep them in separate containers
• Toast the sesame seeds ahead of time and store them in a jar
• Set out all serving plates before you start cooking so plating is seamless

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This salad has become my go to for nights when I want something that feels special but does not require hours of active work.

Frequently asked questions about this recipe

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

Score the skin, pat it thoroughly dry, and roast at 180°C for 1 hour. Then increase temperature to 220°C for 10-15 minutes until golden and crackling. For extra crunch, fry the sliced pieces in a hot skillet before adding the sauce.

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

Yes, prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently in a saucepan, adding a splash of water if it has thickened too much.

→ What vegetables work best in this salad?

Mixed greens provide a peppery base, while cucumber and julienned carrots offer crunch. Cherry tomatoes add sweetness, bell pepper contributes crispness, and red onion brings a sharp bite. Bean sprouts or thinly sliced radishes also work beautifully.

→ Is there a vegetarian alternative to pork belly?

Extra-firm tofu works well. Press it to remove excess moisture, cube it, and pan-fry until golden and crispy on all sides before tossing with the sweet and sour glaze. The sauce and salad components remain the same.

→ What beverages pair well with this dish?

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

→ How can I adjust the sweetness or sourness of the glaze?

Increase honey or brown sugar for more sweetness. Add extra rice vinegar for greater acidity. Taste the sauce as it simmers and adjust before adding the cornstarch slurry. The flavors concentrate slightly as the sauce thickens.