Crispy Sweet and Sour Pork Belly Salad (Printable Version)
Tender crispy pork belly in tangy sweet and sour glaze over fresh vegetables and herbs for perfect balance.
# Ingredient List:
→ 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
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
20 - 1 tbsp sesame seeds
# Step-by-Step Instructions:
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.
10 - Sprinkle with peanuts, sesame seeds, and chili slices if using. Serve immediately.
# Tips from hearthlykitchen:
01 -
- The crispy pork skin stays shatteringly crunchy even under that glossy sweet and sour glaze
- Everything comes together in about an hour and a half with mostly hands-off roasting time
- Leftovers actually hold up surprisingly well if you keep the salad components separate
02 -
- Getting the pork skin crispy requires absolutely dry skin before seasoning, and I mean bone dry, so do not skip the paper towel step
- The sauce will continue thickening as it cools, so take it off the heat slightly before you think it's done
- You must serve this immediately because the contrast between hot pork and cold salad is what makes the dish work
03 -
- Cook the pork a day ahead and reheat it in a hot skillet before glazing for the crispiest possible result
- Double the glaze recipe and keep extra in the refrigerator for quick weeknight stir fries