Crispy Pork Belly Salad Recipe | Deep Fried Pork Belly | Eating Crispy Pork Belly Salad

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and calories, while pork shoulder is less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in sodium and Worcestershire sauce is easier to find.

Score the skin of the pork belly in a crosshatch pattern.

Rub the pork belly with salt and black pepper, ensuring it gets into the scores.

Refrigerate the pork belly uncovered for at least 4 hours, preferably overnight.

Preheat the oven to 450°F (232°C).

Place the pork belly on a roasting rack and roast for 30 minutes until the skin is crispy.

Reduce the oven temperature to 325°F (163°C) and continue roasting for 1.5 hours until tender.

Remove the pork belly from the oven and let it rest for 15 minutes before slicing.

In a large bowl, combine mixed greens, cucumber, carrots, radishes, cilantro, and mint.

In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and chili.

Pour the dressing over the salad and toss to combine.

Top the salad with sliced crispy pork belly and sprinkle with chopped peanuts and sesame oil.

Cooking Techniques

Spice Level:

Allergens