So delicious and easy. Crispy Pork Belly with fresh sour-sweet Vietnamese salad!
Watch my video on Instagram.
Crispy Pork Belly with fresh Vietnamese Salad
Make crispy pork belly on its own or compliment with a side of sweet sour pickled Vietnamese vegetables. So delicious and surprisingly easy to make.
Ingredients
- Pork belly
Nuoc Cham Salad Dressing
- 1/4 cup Fish sauce
- 3 Lime juice
- 4 tablespoons White vinegar
- 1 Chilli (optional)
- 1 tablespoon Sugar
- 1/2 Shallot
- 1/2 Cup Warm water
Quick pickled cabbage
- Cabbage sliced
- Vinegar
- Salt
- Sugar
- Warm water
Additional salad ingredients
- Apple (whatever quantity you prefer)
- Cucumber (whatever quantity you prefer)
- Radish (whatever quantity you prefer)
- Coriander (whatever quantity you prefer)
- Spring onion (whatever quantity you prefer)
- Carrot (whatever quantity you prefer)
Instructions
- Prep Pork at least 2 hours before or overnight – this is crucial to achieve crispy crackling. Pat dry your pork belly with paper towel. Take a very sharp and cut lines across the pork skin about 1 cm apart. You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now rub the skin with about a tablespoon of salt. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better). See my pork belly video for more guidance!
- Prepare pickled cabbage a few hrs/the night before – in a jar/bowl, add cabbage. Fill 1/3 of the jar with vinegar. Add a teaspoon of salt and tablespoon of sugar. Fill up the rest with warm water. Leave it to cool before popping the lid on and leave it in the fridge.
- Prepare nuoc cham a few hrs/night before – in a jar, add all ingredients. Pop it in the fridge.
- When ready to cook, preheat the oven to 200°C. Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish. Top with baking paper and place an oven-proof weight on top (a cast iron pan or a heavy casserole dish will work well), heavy enough to level the meat evenly, so it cooks evenly. Roast the pork belly for 1 hour. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. Roast for a further 10 minutes.
- While that’s cooking, make your salad. Slice all elements and add to a bowl. Add nuoc cham. When the pork is done, slice into little pieces and serve!
Notes
Make crispy pork belly on its own or compliment with a side of sweet sour pickled Vietnamese vegetables. So delicious and surprisingly easy to make.
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