Crispy Sweet and Sour Pork Belly (Printable Version)
Tender crispy pork belly with tangy sweet and sour glaze over fresh vegetables and herbs for perfect balance.
# What You'll Need:
→ 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
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
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 - 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. Sprinkle with peanuts, sesame seeds, and chili slices if using. Serve immediately.
# Expert Insights:
01 -
- The way the sticky, sweet glazed pork plays against crunchy fresh vegetables creates this incredible mouthfeel that keeps you coming back for another bite
- It looks impressive on the plate but comes together faster than you'd think, especially if you roast the pork belly ahead of time
02 -
- The resting time after roasting is not optional, it's what keeps the pork juicy instead of letting all that moisture run out onto your cutting board
- Work quickly once you add the sauce to the skillet, because the sugar content means it can go from glossy to sticky-fast in seconds
03 -
- Score the pork skin deeply but don't cut into the meat itself, this helps the fat render while keeping the meat juicy
- Room temperature pork roasts more evenly, so take it out of the fridge about 30 minutes before cooking