Crispy Sweet and Sour Pork Belly

The summer I moved into my first apartment with a tiny kitchen, I craved something that felt indulgent but would not weigh me down in the humidity. This salad became my solution to having restaurant quality food without actually leaving home. The sound of that pork crackling in the oven always makes my neighbors pause outside my door.

I made this for a dinner party once and watched everyone go silent for the first five minutes, just the sound of crunching and occasional murmurs of delight. The way the glaze catches the light at the table always looks impressive no matter how casually you plate it.

Ingredients

• 600 g pork belly, skin scored: The skin needs deep scoring to render properly and become those crackling bits everyone fights over
• 1 tsp salt: Essential for drawing moisture out of the skin before roasting
• ½ tsp black pepper: Freshly ground makes all the difference here
• 1 tbsp vegetable oil: Use something neutral so the pork flavor stays front and center
• 3 tbsp rice vinegar: Gives that bright acidity that cuts through the richness
• 2 tbsp light soy sauce: The umami foundation of your glaze
• 2 tbsp honey: Helps the glaze cling to the pork and adds floral sweetness
• 2 tbsp tomato ketchup: Adds body and a familiar tangy depth
• 1 tbsp brown sugar: Dark brown sugar gives a nice caramel note
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry is what transforms the sauce into something glossy and coating
• 120 g mixed salad greens: Use whatever looks freshest at the market that day
• 1 small cucumber, thinly sliced: Adds cool, refreshing crunch
• 1 large carrot, julienned: The sweetness here bridges the pork and the tangy glaze
• 10 cherry tomatoes, halved: Little bursts of acidity throughout
• ½ small red onion, thinly sliced: A sharp bite that keeps things interesting
• 1 small red bell pepper, thinly sliced: Crisp sweetness and beautiful color
• 2 tbsp fresh cilantro leaves: Bright herbal finish that ties everything together
• 2 tbsp roasted peanuts, roughly chopped: The final crunch that makes each bite exciting
• 1 red chili, thinly sliced: Optional but welcome heat for contrast
• 1 tbsp sesame seeds: Nutty little garnish that makes it look complete

Instructions

Preheat and Prep the Pork:

Preheat the oven to 180°C (350°F). Pat the pork belly dry with paper towels and rub salt and black pepper into both the skin and meat.

Roast Until Tender:

Place pork belly skin-side up on a rack in a roasting tray and roast for 1 hour until the fat has rendered and the meat is tender.

Crisp the Skin:

Increase oven temperature to 220°C (430°F) and roast for another 10–15 minutes until the skin bubbles and turns golden brown.

Rest and Slice:

Remove from oven and let rest for 10 minutes so the juices redistribute. Slice the pork belly into bite-sized pieces.

Make the Sweet and Sour Glaze:

In a small saucepan, combine rice vinegar, soy sauce, honey, ketchup, and brown sugar. Bring to a simmer over medium heat.

Thicken the Sauce:

Add the cornstarch slurry and cook, stirring constantly, until thickened and glossy. Remove from heat immediately.

Crisp the Edges:

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add sliced pork belly and fry until edges become extra crispy, about 2–3 minutes.

Coat the Pork:

Drizzle the sweet and sour sauce over the crispy pork, tossing quickly to coat every piece evenly before removing from heat.

Assemble the Salad Base:

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

Plate and Garnish:

Divide the salad among serving plates and top with the crispy sweet and sour pork belly. Sprinkle with peanuts, sesame seeds, and chili slices if using, then serve immediately.

Save

This salad started as a way to use leftover roasted pork but quickly became something I plan entire evenings around. There is something deeply satisfying about cutting through the richness with all those crisp vegetables.

Getting That Perfect Crackling

The key to pork belly that really pops is scoring the skin deeply and making sure it is completely dry before it hits the oven. Any moisture left on the surface will steam the skin instead of crisping it.

Building the Salad

Do not toss the salad with the dressing or pork ahead of time. The magic happens in that contrast between hot, sticky pork and cool, crisp vegetables right at the moment you eat it.

Timing Is Everything

Have your vegetables prepped and your glaze made before the pork comes out of the oven. Everything moves fast once you start frying the slices.

• Warm the serving plates so the pork stays hot longer
• Keep the glaze warm on the stove until the last second
• Toast the peanuts while the pork rests for extra fragrance

Save

There is no better feeling than hearing that first crunch across a quiet table. This salad is the kind of meal that makes you feel like you have really treated yourself.

Questions & Answers

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

Score the skin deeply before roasting, then cook at 180°C for the majority of roasting time. Finish at 220°C for 10–15 minutes to blister and crisp the skin. Pat the skin thoroughly dry before seasoning.

→ Can I make this ahead of time?

Roast and slice the pork belly up to a day in advance. Store refrigerated and re-crisp in a hot skillet before serving. Prepare the vegetables and sauce separately, then assemble just before eating to maintain texture.

→ What can I substitute for the peanuts?

Cashews work beautifully for similar crunch. For nut-free versions, try toasted sunflower seeds or pumpkin seeds. Extra crispy fried shallots also add wonderful texture and flavor.

→ Is the sauce very spicy?

The sauce itself is not spicy—it focuses on sweet and tangy flavors. Fresh chili slices are optional garnishes for those who enjoy heat. Adjust or omit based on your preference.

→ What other vegetables work well in this salad?

Bean sprouts, thinly sliced radishes, shredded cabbage, or snow peas all add great crunch. Mango or pineapple pieces would complement the sweet and sour flavors beautifully.

→ Can I use a different cut of pork?

Pork shoulder works but won't have the same crisp skin. For similar crispy texture, try pork loin chops sliced thin. Cooking times will need adjustment based on the cut chosen.