Pork belly with crunchy asian salad

Pork Belly with Crunchy Asian Salad

  • Dish Type Roast
  • Occasion Entertaining
  • Cut Pork Belly
  • Serves 6
  • Prep Time 20 mins
  • Cook Time 1 hr 10 mins


  • ¼ cup Kecap manis
  • ¼ cup Sweet chilli sauce
  • 2 tbsp Fish sauce
  • 2 tsp Finely grated fresh ginger
  • 2 Cloves garlic, crushed
  • 1.2kg Piece boneless pork belly
  • 1 tbsp Olive oil
  • 1 tbsp Salt
  • 2 cups Chicken stock
  • ½ Large wombok, shredded
  • 2 Carrots, shredded
  • ¾ cup Coriander leaves
  • ¾ cup Mint leaves
  • 3 Spring onions (shallots), thinly sliced
  • ⅓ cup Salted roasted peanuts, chopped
  • 2 tbsp Lime juice
  • 1 tbsp Sesame oil


Step 1

Preheat oven to 220°C. Combine the kecap manis, chilli sauce, fish sauce, ginger and garlic in a small bowl.

Step 2

Brush underneath of the pork with two-thirds of the sauce mixture. Place pork, rind-side up, in an oiled medium roasting pan. Wipe rind dry with paper towel. Rub with olive oil then rub with salt. Roast for 10 mins.

Step 3

Carefully pour stock into the pan, around the pork (the stock should not reach the height of the pork rind). Roast for another 15 mins. Reduce oven to 180˚C. Roast a further 45 mins or until pork is cooked through and crackle is crisp.  Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.

Step 4

Meanwhile, combine the wombok, carrot, herbs, onion and nuts in a large bowl. To make the dressing, stir the lime juice and sesame oil into the remaining sauce mixture. Add two-thirds of the dressing to the salad and toss to combine. Slice pork thickly. Divide pork and Asian salad among serving plates. Drizzle pork with the remaining dressing.

TIP: To shred the carrots, peel the carrots lengthways into long thin ribbons using a vegetable peeler. Stack ribbons and shred using a sharp knife.