Crispy Sweet and Sour Pork Belly (Print version)
Tender crispy pork belly in tangy sweet and sour glaze over fresh vegetables and herbs.
# Ingredient List:
→ Pork Belly
01 - 1.3 pounds pork belly, skin scored
02 - 1 teaspoon salt
03 - ½ 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 (romaine, arugula, frisée)
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 tablespoons fresh cilantro leaves
18 - 2 tablespoons roasted peanuts, roughly chopped
→ Garnish
19 - 1 red chili, thinly sliced (optional)
20 - 1 tablespoon sesame seeds
# How To Make It:
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 - Meanwhile, 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 Advice:
01 -
- The pork belly transforms into something magical, with crackling skin that snaps and meat that melts on your tongue.
- That sweet and sour glaze clings to every crispy edge while the fresh salad cuts right through the richness.
02 -
- Dry skin is absolutely essential for good crackling, so pat that pork belly thoroughly and leave it uncovered in the fridge overnight if you have time.
- The sauce thickens quickly once the cornstarch goes in, so have everything else ready before that moment.
03 -
- The second high heat blast is what creates perfect crackling, so do not skip or shorten that final roasting time.
- Taste your sauce before adding the cornstarch and adjust the balance of sweet and sour to your preference.