Crispy Sweet and Sour Pork Belly

The first time I made this salad, my kitchen smelled like a tiny Asian street food stall. Something about roasting pork belly until the skin crackles, then hitting it with that tangy sweet and sour glaze, makes people wander in from other rooms asking what's happening.

I served this at a summer dinner party last year, and my friend who claims to hate salads went back for thirds. Something about the warm, sticky pork against the fresh herbs makes it feel substantial, not like rabbit food.

Ingredients

• 600 g pork belly, skin scored: Ask your butcher to score the skin if they can, those little cuts are what make it bubble up into incredible crackling
• 1 tsp salt and ½ tsp black pepper: Simple seasoning is all the pork needs before the sauce takes over
• 1 tbsp vegetable oil: Use a neutral oil here so it doesn't compete with the other flavors
• 3 tbsp rice vinegar: This gives the sauce that characteristic Asian tang without being too harsh
• 2 tbsp light soy sauce: Light soy gives you saltiness and umami without darkening the glaze too much
• 2 tbsp honey and 1 tbsp brown sugar: The honey helps the sauce cling to the pork, while brown sugar adds depth
• 2 tbsp tomato ketchup: Sounds unusual but it provides body and that familiar sweet and sour flavor profile
• 1 tbsp cornstarch mixed with 2 tbsp water: This is what transforms the thin sauce into a glossy coating
• 120 g mixed salad greens: Use whatever looks fresh and crisp at the market
• 1 small cucumber and 1 large carrot: These provide the essential crunch element
• 10 cherry tomatoes, halved: Little bursts of juice and color throughout
• ½ small red onion and 1 small red bell pepper: Thinly sliced for subtle sharpness and sweetness
• 2 tbsp fresh cilantro and 2 tbsp roasted peanuts: Fresh herbs bring brightness, nuts add the final crunch
• 1 red chili and 1 tbsp sesame seeds: Optional garnish that makes it look restaurant worthy

Instructions

Get the pork roasting:

Preheat your oven to 180°C (350°F) and pat the pork belly completely dry with paper towels, rub the salt and pepper into both skin and meat, then place it skin side up on a rack in a roasting tray and let it cook for 1 hour.

Crisp up that skin:

Crank the oven to 220°C (430°F) and roast for another 10 to 15 minutes until the skin has turned into golden, crackling perfection.

Let it rest while you make the magic:

Remove the pork from the oven and let it rest for 10 minutes, then slice it into bite sized pieces that will get tossed in the sauce later.

Whisk together the sweet and sour sauce:

Combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan, bring it to a simmer, then stir in the cornstarch slurry and keep cooking until it thickens into something glossy and gorgeous.

Crisp the pork edges:

Heat that vegetable oil in a large non stick skillet over medium high heat, add your sliced pork belly, and fry for 2 to 3 minutes until the edges are even crispier than when they came out of the oven.

Glaze everything:

Drizzle the sweet and sour sauce over the hot pork and toss until every piece is coated in that sticky, shiny finish.

Build your salad:

In a large bowl, toss together all your greens, cucumber, carrot, cherry tomatoes, red onion, bell pepper, and cilantro until you have this colorful mountain of crunch.

Bring it all together:

Divide the salad among plates, pile that sticky, sweet pork on top, and finish with peanuts, sesame seeds, and those red chili slices if you like a little heat.

Save

My sister texted me the next day after I made this, asking for the recipe because she couldn't stop thinking about that combination of hot, sticky pork and cold, crisp vegetables. Something about it just works.

Getting That Perfect Crackling

I've learned that pork belly needs time and patience. The low and slow roasting renders the fat, but that final high heat blast is what transforms the skin. Don't rush the crisping step, and definitely don't skip resting the meat before slicing.

Make It Your Own

Sometimes I swap the peanuts for cashews when I want something creamier. Bean sprouts add another layer of crunch that I love, and thinly sliced radishes bring this beautiful pink color and peppery bite that cuts through the richness of the pork.

Serving Suggestions

A cold lager or dry Riesling cuts through the fat and balances the sweet glaze perfectly. I also love serving this with steamed jasmine rice on the side for anyone who wants something more filling than just salad.

• The pork and sauce can be made ahead and reheated while you assemble the salad
• Keep the dressing on the pork, not the greens, until serving time
• Leftovers rarely happen but if they do, store the pork separately from the vegetables

Save

This is one of those recipes that looks impressive but comes together with some simple techniques and a little patience. Hope it becomes a regular at your table too.

Recipe Questions & Answers

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

Score the skin, roast at 180°C for an hour, then crank the heat to 220°C for 10-15 minutes. Finish by frying slices in a hot skillet until edges are golden and crackling.

→ Can I make the sweet and sour sauce ahead?

Yes, prepare the sauce up to 3 days in advance and store in an airtight container in the refrigerator. Reheat gently before tossing with the crispy pork.

→ What vegetables work best in this salad?

Mixed greens provide a fresh base, while cucumber, carrot, and bell pepper add crunch. Red onion brings a sharp bite, and cherry tomatoes offer bursts of sweetness.

→ Is there a vegetarian alternative?

Substitute extra-firm tofu cubes, pressed and pan-fried until crispy, then coat in the sweet and sour glaze. The sauce and salad components remain exactly the same.

→ How do I store leftovers?

Keep components separate: store pork in an airtight container for up to 3 days, salad vegetables for 2-3 days, and sauce for up to a week. Reheat pork in a hot skillet to restore crispiness.

→ What drinks pair well with this dish?

A dry Riesling cuts through the richness with its acidity, while a cold lager provides refreshing contrast. For non-alcoholic options, try sparkling water with lime.