Crispy Sweet and Sour Pork

I stumbled into the kitchen around 11 PM one rainy Tuesday, craving something that could shake up the usual dinner routine. The pork belly sitting in my fridge caught my eye, and suddenly I was throwing together a salad that somehow balanced all those rich, crispy bites with something fresh and bright. My roommate wandered in, attracted by the smell of roasting pork, and we ended up eating standing up at the counter. That impulsive midnight creation turned into one of those recipes I keep coming back to whenever I need food that feels exciting without being fussy.

Last summer I made this for a small dinner party when the temperature was climbing and nobody wanted heavy food. I was nervous about serving pork belly in salad form, but watching my friends go quiet as they took that first bite told me everything. The way the sweet and sour sauce clings to the crispy edges, then gets cut through by the crunchy vegetables, it just works.

Ingredients

• 600 g pork belly, skin scored: Scoring helps the fat render and creates those irresistible crispy cracklings everyone fights over
• 1 tsp salt and ½ tsp black pepper: Simple seasoning that lets the pork shine without competing with the bold glaze
• 1 tbsp vegetable oil: High smoke point makes it perfect for getting those edges extra crispy in the final fry
• 3 tbsp rice vinegar: Provides the sharp tang that cuts through the rich pork
• 2 tbsp light soy sauce: Adds umami depth without darkening the glaze too much
• 2 tbsp honey: Natural sweetness that helps the sauce cling to every piece of pork
• 2 tbsp tomato ketchup: The secret ingredient that gives the sauce body and familiar comfort
• 1 tbsp brown sugar: Caramel notes that deepen when the sauce hits the hot pork
• 1 tbsp cornstarch mixed with 2 tbsp water: Creates that glossy restaurant style coating that stays put
• 120 g mixed salad greens: A mix of textures keeps every forkful interesting
• 1 small cucumber, thinly sliced: Cool crunch that refreshes the palate between rich bites
• 1 large carrot, julienned: Sweet crunch and beautiful color contrast
• 10 cherry tomatoes, halved: Little bursts of brightness that pop against the savory pork
• ½ small red onion, thinly sliced: Sharp bite that stands up to the bold flavors
• 1 small red bell pepper, thinly sliced: Sweet crunch that adds beautiful color
• 2 tbsp fresh cilantro leaves: Bright herbal notes that make everything taste fresh
• 2 tbsp roasted peanuts, roughly chopped: Salty crunch that echoes the crispy pork
• 1 red chili, thinly sliced: Optional heat for those who like a little kick
• 1 tbsp sesame seeds: Nutty finish that makes the dish look restaurant worthy

Instructions

Get the pork roasting:

Preheat your oven to 180°C and pat the pork belly completely dry with paper towels, then rub the salt and pepper into both the skin and meat. Place it skin side up on a rack in a roasting tray and let it roast for 1 hour.

Crisp up the skin:

Crank the oven to 220°C and roast for another 10 to 15 minutes until the skin is golden and crackling. The sound it makes when you tap it should tell you everything you need to know.

Rest and slice:

Let the pork rest for 10 minutes so the juices redistribute, then slice it into bite sized pieces that are easy to eat with salad.

Make the glaze:

Combine the rice vinegar, soy sauce, honey, ketchup, and brown sugar in a small saucepan and bring it to a simmer. Whisk in the cornstarch mixture and cook until the sauce thickens into something glossy and coating.

Crisp the edges:

Heat the vegetable oil in a large skillet over medium high heat and add the sliced pork. Fry for 2 to 3 minutes until the edges get even crispier and start to develop those golden brown corners.

Coat the pork:

Pour the sweet and sour sauce over the crispy pork and toss everything together until each piece is glossy and coated.

Build the salad:

Toss all the vegetables and herbs together in a large bowl, then divide them among plates.

Assemble and serve:

Top each salad with the glazed pork and finish with peanuts, sesame seeds, and those chili slices if you like heat.

Pin It

My grandmother always said that the best dishes are the ones that make you pause mid bite. This salad became one of those recipes that people ask for before they have even finished their plates.

Getting That Perfect Crackling

The secret to truly exceptional crispy skin is patience during that initial roast. Do not be tempted to crank the heat early, and make sure the skin is as dry as possible before it goes into the oven.

Balancing the Flavors

Taste your sauce before it goes onto the pork. The balance of sweet and sour should be assertive but not overwhelming, and remember that the heat of the pork will intensify the flavors.

Make Ahead Strategy

You can roast the pork belly up to a day ahead and keep it refrigerated, then just crisp it in the hot skillet when you are ready to serve. The sauce can also be made ahead and gently reheated.

• Keep the vegetables separate until the last minute so they stay crisp
• Warm your plates slightly if you want the hot pork to stay crispy longer
• Have everything mise en place before you start the final fry, it moves fast

Pin It

This is the kind of food that brings people to the table and keeps them there long after the plates are empty.

Recipe FAQs

→ How do I get the crispiest pork belly skin?

Score the skin thinly, pat it completely dry before seasoning, and roast at high heat (220°C/430°F) for the final 10-15 minutes. The dry heat and initial roasting time help render fat and create crackling texture.

→ Can I prepare the sweet and sour sauce ahead of time?

Yes, make the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently while stirring before tossing with the crispy pork.

→ What vegetables work best in this salad?

Mixed greens provide a peppery base, while cucumber and carrot offer crunch. Bell peppers add sweetness, red onion brings sharpness, and cherry tomatoes contribute juiciness. Feel free to add bean sprouts or radishes for extra texture.

→ 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 helps the juices redistribute throughout the meat, ensuring each bite remains tender and moist.

→ Can I make this dish vegetarian?

Substitute the pork belly with crispy tofu cubes. Press and fry the tofu until golden and crispy, then toss in the sweet and sour glaze the same way. The cooking time will be significantly shorter.

→ What's the best way to store leftovers?

Store the crispy pork separately from the salad vegetables. Keep the pork in an airtight container for up to 3 days and reheat in a hot skillet to restore crispiness. The dressed salad is best enjoyed immediately.