Crispy Sweet and Sour Pork Belly (Print)

Tender crispy pork belly with tangy glaze over fresh vegetables and herbs

# What You’ll Need:

→ Pork Belly

01 - 1.3 pounds pork belly, skin scored
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon vegetable oil

→ Sweet and Sour Sauce

05 - 3 tablespoons rice vinegar
06 - 2 tablespoons light soy sauce
07 - 2 tablespoons honey
08 - 2 tablespoons tomato ketchup
09 - 1 tablespoon brown sugar
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Salad Base

11 - 4.2 ounces mixed salad greens
12 - 1 small cucumber, thinly sliced
13 - 1 large carrot, julienned
14 - 10 cherry tomatoes, halved
15 - 1/2 small red onion, thinly sliced
16 - 1 small red bell pepper, thinly sliced
17 - 2 tablespoons fresh cilantro leaves
18 - 2 tablespoons roasted peanuts, roughly chopped

→ Garnish

19 - 1 red chili, thinly sliced
20 - 1 tablespoon sesame seeds

# How To Make:

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.

# Expert Tips:

01 -
  • The crispy pork skin stays shattered while the inside melts in your mouth
  • The sweet and sour glaze cuts through all that richness perfectly
  • Everything can be prepped ahead while the pork roasts away on its own
02 -
  • Patting the pork completely dry before seasoning is the difference between crispy skin and soggy disappointment
  • Let the glaze cool slightly before tossing with the pork so it clings instead of sliding off
  • Serve immediately once assembled because that hot pork wilts the greens if it sits too long
03 -
  • Score the pork skin in a diamond pattern, cutting through to the fat but not the meat
  • Pour boiling water over the pork before roasting for even better crackling
  • Let the glaze simmer until a spoon dragged through it leaves a visible trail

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