Crispy Sweet and Sour Pork Belly

The first time I made this salad, my kitchen smelled like a dim sum restaurant crossed with my grandmother's summer garden. The contrast between sizzling, candied pork belly and crisp, cool vegetables felt like discovering a secret language between textures. I've been serving it at dinner parties ever since, watching friends' eyes widen when they take that first bite.

Last summer, I made this for a rooftop dinner as the sun was setting. Everyone went quiet after their first forkful, just chewing and smiling, which is honestly the best review a cook can ask for. My friend Sarah asked for the recipe before she even finished her plate.

Ingredients

• 600 g pork belly, skin scored: The skin becomes these incredible crackling-like bits, and the fat renders down into meltingly tender richness that balances the bright vegetables
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the pork's natural flavor shine while creating that beautiful golden crust
• 1 tbsp vegetable oil: For that final crisping step in the skillet, giving the pork those irresistible caramelized edges
• 3 tbsp rice vinegar: This brings the bright acid that cuts through the rich pork and ties everything together
• 2 tbsp light soy sauce: Adds that deep umami note without darkening the glaze too much
• 2 tbsp honey and 1 tbsp brown sugar: The honey creates this gorgeous lacquer finish while brown sugar adds a subtle molasses depth
• 2 tbsp tomato ketchup: Sounds unexpected, but it gives the sauce body and just enough tomato brightness to balance the sweet
• 1 tbsp cornstarch mixed with 2 tbsp water: This is what transforms the sauce into something that clings beautifully to every piece of pork
• 120 g mixed salad greens: I love using a mix because different leaves bring different textures and slightly bitter notes that wake up your palate
• 1 small cucumber, 1 large carrot, 10 cherry tomatoes, ½ red onion, 1 red bell pepper: This rainbow of vegetables brings crunch, sweetness, and freshness that makes each bite exciting
• 2 tbsp fresh cilantro leaves: Cilantro's citrusy, peppery flavor cuts through the richness and brightens the whole dish
• 2 tbsp roasted peanuts, roughly chopped: These add another layer of crunch and this nutty, toasty flavor that pairs perfectly with the Asian-inspired glaze
• 1 red chili and 1 tbsp sesame seeds: The chili brings optional heat, while sesame seeds add this tiny, nutty pop in every bite

Instructions

Get your oven ready at 180°C (350°F):

This temperature renders the fat slowly while the skin begins its journey to crispiness

Prep the pork belly:

Pat it completely dry with paper towels, then really work the salt and pepper into the skin and meat, getting into all those scored lines

Roast the pork:

Place it skin-side up on a rack in a roasting tray and let it cook for 1 hour, then crank the heat to 220°C (430°F) for 10 to 15 minutes until the skin is golden and crackling-crisp

Let it rest and slice:

Give the pork 10 minutes to rest so the juices redistribute, then slice it into bite-sized pieces that are perfect for catching glaze

Make the sweet and sour sauce:

Combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan, bring to a simmer, then whisk in the cornstarch slurry until the sauce thickens into something glossy and gorgeous

Crisp the pork pieces:

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 get extra crispy and golden brown

Glaze the pork:

Drizzle that sweet and sour sauce over the crispy pork, tossing everything together until each piece is coated and sticky and irresistible

Assemble the salad:

In a large bowl, toss together the greens, cucumber, carrot, cherry tomatoes, red onion, bell pepper, and cilantro until everything is beautifully mixed

Plate it up:

Divide the salad among plates, then arrange that gorgeous glazed pork on top, letting some pieces tumble onto the vegetables

Finish with garnishes:

Sprinkle with the roasted peanuts and sesame seeds, add those thin chili slices if you want some heat, and serve immediately while everything is at its best

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This dish has become my go-to when I want to serve something that feels special but doesn't leave me stuck in the kitchen while everyone else is having fun. There's something so satisfying about watching people discover all those different textures in one bowl.

Making It Ahead

I've learned through happy accident that the pork belly actually reheats beautifully. Roast and crisp it up to a day in advance, then just give it a quick warm-up in the skillet before adding the glaze. The vegetables should always be prepped right before serving though, nobody likes wilted lettuce.

The Vegetable Mix

Feel free to play with the vegetable combinations based on what looks fresh at the market. I've added thinly sliced radishes for extra peppery bite, and once I threw in some shredded Napa cabbage when I ran out of mixed greens, and honestly, it might have been even better.

Perfecting The Glaze

The glaze consistency makes or breaks this dish, and it took me a few tries to get it right. You want it thick enough to coat the back of a spoon but still pourable, and it should look almost like liquid glass when it's done.

• If your glaze gets too thick, whisk in a teaspoon of warm water to loosen it back up
• Taste the sauce before adding it to the pork, and adjust the honey or vinegar to hit your perfect sweet-tart balance
• The sauce will continue to thicken as it cools slightly, so remove it from heat just before it looks completely done

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I hope this salad finds its way into your regular rotation, just like it did mine. There's something magical about how something so simple can feel so special.

Recipe Questions & Answers

→ How do I get the crispiest pork belly skin?

Score the skin thoroughly, pat it completely dry before seasoning, and roast at 180°C for the majority of cooking time. Finish at 220°C for 10-15 minutes to crackle the skin. Let it rest briefly before slicing to maintain texture.

→ Can I prepare the pork belly ahead of time?

Yes, roast and slice the pork belly up to a day in advance. Store it refrigerated in an airtight container. Reheat in a hot skillet for 2-3 minutes to regain crispiness before adding the sweet and sour sauce.

→ What vegetables work best in this salad?

Mixed greens like romaine, arugula, and frisée provide a solid base. Cucumber, julienned carrot, cherry tomatoes, red onion, and bell pepper add variety in texture and flavor. Bean sprouts or radishes can add extra crunch.

→ Is the sweet and sour sauce very spicy?

The sauce is tangy and slightly sweet rather than spicy. Heat comes only from the optional fresh chili garnish. Adjust spice levels by adding more or less chili, or substitute with sriracha in the glaze if desired.

→ Can I make this gluten-free?

Use tamari instead of soy sauce and ensure your ketchup is gluten-free. Check all condiment labels carefully. The rest of the ingredients are naturally gluten-free, making adaptations straightforward.

→ What protein alternatives work with this dish?

Firm tofu can be pressed, cubed, and pan-fried until crispy as a vegetarian option. Chicken thighs or duck breast also pair beautifully with the sweet and sour glaze and salad components.