Crispy Sweet and Sour Pork Belly

The first time I made this pork belly salad was on a humid Tuesday evening when I wanted something that felt indulgent but not heavy. The smell of roasting pork filled my apartment, drawing my neighbor to knock on my door and ask what I was cooking. We ended up sharing dinner on my balcony, and the contrast between that crispy, sticky pork and cool, crisp vegetables became an instant favorite in our regular dinner rotation.

I brought this to a summer potluck last year, and it disappeared so fast that my friend Sarah actually cornered me in the kitchen to demand the recipe. Now she makes it for her family every Sunday, and her kids fight over who gets the extra crispy pieces of pork with the most glaze.

Ingredients

• 600 g pork belly, skin scored: The scoring helps the fat render and creates those irresistible crackling bits that everyone reaches for first
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the porks natural richness shine through
• 1 tbsp vegetable oil: Use a neutral oil that can handle high heat without burning
• 3 tbsp rice vinegar: This gives the sauce that bright tang that cuts through all the richness
• 2 tbsp light soy sauce: Adds depth and that savory umami backbone
• 2 tbsp honey: Natural sweetness that creates a beautiful glossy finish
• 2 tbsp tomato ketchup: Dont knock it, this is the secret ingredient that gives the sauce body and a familiar comforting flavor
• 1 tbsp brown sugar: Helps with caramelization and adds a molasses depth
• 1 tbsp cornstarch mixed with 2 tbsp water: This slurry transforms the sauce into something velvety and coating
• 120 g mixed salad greens: Use whatever looks freshest, but I love the peppery bite of arugula mixed with crunchy romaine
• 1 small cucumber, thinly sliced: Cool and refreshing, perfect for balancing the hot pork
• 1 large carrot, julienned: Adds sweetness and an essential crunch
• 10 cherry tomatoes, halved: Little bursts of acidity that pop in your mouth
• ½ small red onion, thinly sliced: Sharp bite that cuts through the fat
• 1 small red bell pepper, thinly sliced: Crisp sweetness that complements the glaze perfectly
• 2 tbsp fresh cilantro leaves: Fresh herbal notes that brighten everything
• 2 tbsp roasted peanuts, roughly chopped: Salty crunch that takes the texture over the top
• 1 red chili, thinly sliced: Optional, but I love that extra kick of heat
• 1 tbsp sesame seeds: Nutty aroma and a beautiful finishing touch

Instructions

Roast the pork belly to perfection:

Preheat your oven to 180°C and pat the pork belly completely dry with paper towels. Rub the salt and pepper all over, making sure to get it into the scored skin, then place it skin-side up on a rack in a roasting tray.

Crisp up the skin:

Roast for 1 hour, then crank the heat to 220°C and give it another 10 to 15 minutes until the skin is golden and crackling. Let it rest for 10 minutes before slicing into bite-sized pieces.

Make the glossy glaze:

Whisk together the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan. Bring to a gentle simmer over medium heat, then stir in the cornstarch slurry and keep stirring until the sauce thickens into something gorgeous and glossy.

Get that extra crunch:

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the sliced pork and fry for 2 to 3 minutes until the edges are even crispier than before.

Coat everything in sauce:

Drizzle that sweet and sour glaze over the hot pork, tossing until every piece is coated and sticky. Remove from heat immediately.

Assemble the salad:

In a large bowl, toss together the greens, cucumber, carrot, tomatoes, onion, bell pepper, and cilantro. Divide among plates and top generously with the pork.

Finish with flair:

Sprinkle with peanuts, sesame seeds, and those chili slices if you want some heat. Serve right away while the pork is still hot and the vegetables are cool and crisp.

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My mom claims she doesnt like pork belly because its too rich, but when I made this for her birthday last spring she went back for thirds. Something about that sweet and sour glaze with all those fresh vegetables changes everything.

Make It Your Own

Sometimes I add bean sprouts for extra crunch or swap in thinly sliced radishes when theyre in season at the farmers market. You can also use crispy tofu instead of pork for a vegetarian version, just fry it until golden and toss it in the same glaze.

Perfect Wine Pairings

A dry Riesling cuts through the richness beautifully, or go with a cold lager if you prefer beer. The bubbles and crisp acidity create this perfect harmony with the sweet, sticky pork.

Meal Prep Wisdom

You can roast the pork belly up to two days ahead and keep it in the fridge, then just crisp it up in the skillet before serving. The sauce can also be made ahead and gently reheated.

• Store the salad vegetables separately from the dressed pork to keep everything crisp
• If taking this for lunch, pack the sauce separately and toss right before eating
• The pork actually develops more flavor overnight, so leftovers are phenomenal

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Every time I serve this, someone asks for the recipe. Theres something about hot crispy pork over cool fresh vegetables that just makes people happy.

Recipe Questions

→ How do I get the crispiest pork belly skin?

Score the skin deeply before roasting, pat it completely dry, and roast at 180°C for the first hour. Then increase to 220°C for 10-15 minutes to blister and crisp the skin. Finish by frying the sliced pieces in a hot skillet for extra crunch.

→ 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 in a saucepan, adding a splash of water if it has thickened too much, before tossing with the pork.

→ What vegetables work best in this salad?

Mixed greens provide a fresh base, while cucumber, julienned carrot, cherry tomatoes, red onion, and bell pepper add crunch and color. You can also include bean sprouts, thinly sliced radishes, or shredded cabbage for extra texture.

→ Is there a vegetarian alternative to pork belly?

Substitute with firm tofu pressed to remove excess moisture, then cubed and fried until golden and crispy. The sweet and sour sauce works beautifully with tofu, and the cooking time reduces significantly since no roasting is required.

→ What beverages pair well with this dish?

A dry Riesling cuts through the richness of the pork while complementing the sweet and sour flavors. Cold lager, Japanese beer, or even a crisp sparkling wine with good acidity works well to balance the dish's sweet and tangy elements.

→ How long should I let the pork rest before slicing?

Allow the roasted pork belly to rest for at least 10 minutes after removing from the oven. This lets the juices redistribute throughout the meat, ensuring each bite remains tender and succulent when you slice and fry it.