Crispy Sweet and Sour Pork Belly

The first time I made this salad, I was trying to use up leftover roast pork from a Sunday dinner. What started as a fridge-cleaning experiment ended up being the dish my friends still request whenever they come over. There is something magical about how the tangy glaze cuts through the richness of the pork while all those crisp vegetables keep everything feeling light and fresh.

Last summer, I served this at a backyard dinner party and watched my usually picky eater cousin go back for thirds. She later confessed she had been avoiding pork belly for years because she thought it would be too heavy, but the way all those fresh vegetables balanced the richness completely changed her mind. Now she texts me whenever she makes it, usually with some variation about how her apartment smells like a tiny Asian restaurant.

Ingredients

• 600 g pork belly with scored skin: The scoring helps the fat render beautifully and creates those irresistible crackling bits everyone fights over
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the pork shine without competing with the bold glaze
• 3 tbsp rice vinegar: Provides the bright acid that balances the sweetness and cuts through the rich pork
• 2 tbsp light soy sauce: Adds that essential umami depth without making the dish too salty
• 2 tbsp honey and 1 tbsp brown sugar: The combination creates a caramel-like sweetness that coats the pork perfectly
• 2 tbsp tomato ketchup: Sounds unusual but it adds body and a subtle fruitiness that makes the glaze restaurant-quality
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry transforms the sauce into a glossy coating that actually sticks to the pork
• Mixed salad greens: Use whatever looks fresh and crisp at the market, the variety adds both texture and visual appeal
• 1 cucumber and 1 large carrot: These provide the essential crunch that makes each bite interesting
• 10 cherry tomatoes: Little bursts of juiciness that brighten up the whole bowl
• ½ small red onion and 1 small red bell pepper: Add sharpness and sweetness that complement the pork beautifully
• 2 tbsp fresh cilantro and 2 tbsp roasted peanuts: The herbs bring freshness while the nuts add one more layer of texture
• 1 red chili and 1 tbsp sesame seeds: Optional finishing touches that make the dish look and taste complete

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 the skin and meat, then place it skin-side up on a rack in a roasting tray to let air circulate as it cooks.

Roast until tender:

Cook the pork for 1 hour at the initial temperature, then crank the heat up to 220°C (430°F) for 10 to 15 minutes. You want the skin to blister and turn golden brown while the meat becomes meltingly tender.

Rest and slice:

Let the pork rest for 10 minutes so the juices redistribute, then slice it into bite-sized pieces. This is also a good time to whisk together your sauce ingredients in a small saucepan.

Make the glaze:

Combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan over medium heat. Let it simmer for a minute, then stir in the cornstarch slurry and cook until thickened and glossy, about 1 to 2 minutes.

Crisp it up:

Heat the vegetable oil in a large non-stick skillet over medium-high heat, then add the sliced pork. Fry for 2 to 3 minutes until the edges get extra crispy and slightly browned.

Coat the pork:

Pour that beautiful sweet and sour sauce over the crispy pork and toss until every piece is evenly coated. Remove from heat immediately so the sauce does not burn or get too sticky.

Build the salad:

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

Assemble and serve:

Divide the salad among serving plates and top generously with the glazed pork belly. Finish with the peanuts, sesame seeds, and those thin chili slices if you want a bit of heat, then serve right away while the pork is still warm.

Save

This recipe became my go-to for dinner parties after I served it on a Tuesday night to my neighbor who was going through a rough breakup. She texted me the next morning saying it was the first time she had actually felt hungry in weeks, and somehow that simple compliment made all the effort worth more than any restaurant review could.

Making It Your Own

I have learned that the salad base is incredibly forgiving and can adapt to whatever looks good at the market or needs using up in your crisper drawer. Thinly sliced radishes add a lovely peppery bite, while bean sprouts bring extra crunch that works beautifully with the tender pork.

Timing Is Everything

The secret to this dish is having everything ready before you start the final crisping step, because once that pork hits the hot skillet, things move quickly. I like to have my sauce made, my vegetables washed and sliced, and my serving plates ready before I even turn on the stove.

Perfect Pairings

A cold dry Riesling or a chilled lager cuts through the richness beautifully, but honestly a crisp white wine works just as well. If you are serving a crowd, consider adding steamed jasmine rice on the side for anyone who wants something more substantial.

• Set out extra chili slices on the side so guests can control their own heat level
• The sauce can be made up to 3 days ahead and stored in the refrigerator
• If you have leftovers, store the pork and salad separately to keep everything crisp

Save

There is something deeply satisfying about a dish that manages to feel indulgent and fresh at the same time. Hope this becomes a staple in your kitchen like it has in mine.

Common Questions

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

Score the skin, roast at 180°C for 1 hour, then increase to 220°C for 10-15 minutes. Finish by frying the sliced pieces in a hot skillet for 2-3 minutes until edges are golden and crisp.

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

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

→ What vegetables work best in this salad?

Mixed greens like romaine, arugula, and frisée provide a solid base. Cucumber, julienned carrots, cherry tomatoes, red onion, and bell pepper add crunch, color, and refreshing contrast to the rich pork.

→ Is there a vegetarian alternative to pork belly?

Extra-firm tofu pressed and pan-fried until crispy works beautifully as a vegetarian substitute. Coat it in the same sweet and sour glaze for similar flavors.

→ How should I store leftovers?

Store the crispy pork and salad separately in airtight containers. The pork keeps for 2-3 days. Reheat in a skillet to restore crispness. Assemble just before serving.

→ What wine pairs well with this dish?

A dry Riesling cuts through the richness while complementing the sweet and sour flavors. A cold lager or pilsner also provides refreshing contrast to the tangy glaze.