Crispy Sweet and Sour Pork Belly (Printable)

Crispy pork belly with tangy sweet and sour glaze over fresh vegetables and herbs

# 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

# Directions:

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 Tips:

01 -
  • The contrast between hot, sticky pork and cold, crunchy salad is absolutely addictive
  • You get all the satisfaction of indulgent pork belly without feeling weighed down
  • The homemade sweet and sour sauce hits every flavor note in one bite
02 -
  • Dry the pork skin thoroughly before roasting or it will never get properly crispy
  • Let the roasted pork rest before slicing, otherwise the juices run everywhere
  • The sauce thickens quickly once you add the cornstarch, so have everything ready
03 -
  • Leftover sauce keeps in the fridge for a week and is incredible on grilled chicken or roasted vegetables
  • If the glaze gets too thick, thin it with a teaspoon of warm water
  • The pork can be roasted a day ahead and crisped in the skillet before serving

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