Crispy Pork Belly Salad


Crispy Pork Belly Salad with mint, coriander and lime?  Don’t mind if I do!  This salad is delicious and surprisingly easy to make.

The pork belly can be cooked ahead and then the assembling of the salad and dressing takes all of 15 minutes.  It’s substantial enough to serve up as a main meal but light enough for the warm weather too.  The Thai style flavours give it a bit of a zesty zing!

I made it for friends over for a mid week dinner the other night and got high praise all round – will be making it again for sure!  Who new that pork belly could be so easy to make?  Just whack it in the oven and leave it for 2 hours!


Crispy Pork Belly Salad

15 minutes

2 hours



  • 1 kg piece of boneless pork belly with skin scored (I got mine from the supermarket and it was already scored and it was really delicious, I was amazed!)
  • 2 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 2 tsp caster sugar
  • 1 small cucumber, thinly sliced
  • 3 spring onions, thinly sliced
  • 4 C baby spinach
  • 1 small head broccoli, cut into florets
  • 1 red capsicum, finely chopped
  • 1/4 C mint leaves, roughly chopped
  • 1/4 C coriander leaves
  • 1/4 C basil or Thai basil leaves, roughly chopped
  • 2 Tbsp salted peanuts, chopped
  • salt & pepper


  1. Preheat the oven to 200 C
  2. Wipe the pork skin dry with a kitchen paper and then rub all over with 1 teaspoon of pink himalayan rock salt or sea salt.
  3. Place the pork, skin side up on a rack in a roasting pan, then pour boiling water into the bottom of the pan so that it comes just below the rack. Roast for 2 hours (top up the water as required) until the skin is crisp and pork is tender. If, at 1 1/2 hours the skin hasn't got crispy enough yet, turn the oven onto the grill setting (mine has a fan grill which works a treat) and give it 10 minutes to crisp up - keep an eye on it though so it doesn't burn. Remove from oven and allow to cool. Slice the pork belly into bite sized pieces.
  4. Cook the broccoli in your preferred way, steam, boil or microwave and set aside to cool
  5. Combine the fish sauce, lime juice, and sugar in a large bowl, stirring until the sugar has dissolved. Add all other ingredients, except the peanuts to the bowl and toss to combine.
  6. Dish up onto plates and garnish with the peanuts.
  7. Enjoy!

The inspiration for this salad came from Jill Dupleix and can be found here. I added some extras to make it go further and held back on the chilli because GT can’t do chilli.

We then had this for dessert…..


Banana “nice” cream (dairy free) with sweet & salty almonds.  Yum!

Has this inspired you to “get some pork on your fork”?

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4 comments on “Crispy Pork Belly Salad

  1. Karin @ Calm to Conniption
    January 18, 2015 at 9:09 pm

    OMG! Get in my belly! My favourite flavours!

    • Vicki
      January 18, 2015 at 9:59 pm

      Mine too, especially love crackling! Thanks for stopping by. x

  2. Bec
    January 19, 2015 at 8:40 pm

    Even as a vegetarian, this looks damn delicious!

    • Vicki
      January 20, 2015 at 7:52 pm

      Thanks Bec! x

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