Sticky pork belly with green papaya salad & chilli lime dressing

Sticky pork belly with green papaya salad & chilli lime dressing

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Serves 4 - 6
Try this exotic salad of julienned papaya and carrots, topped with roast pork and drizzled with a sweet and sticky sauce

Nutrition and extra info

Nutrition: per serving (6)

  • kcal571
  • fat27g
  • saturates9g
  • carbs48g
  • sugars42g
  • fibre3g
  • protein32g
  • salt3.9g
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    For the pork

    • 1kg pork belly, rind removed and chopped into 4cm cubes
    • 200g soft light brown sugar
    • 4 tbsp fish sauce
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 2 tbsp dark soy sauce
    • 2 tbsp rice wine vinegar
    • 5 star anise
    • 2 tsp Chinese five-spice powder

    For the salad

    • 1 medium green papaya (about 400g/14oz), peeled, halved and deseeded



      Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…

    • 4 garlic cloves, halved
    • 2-3 small red bird's-eye chillies, sliced
    • 1 large carrot, peeled and julienned



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 50g green beans, halved lengthways
    • 2 tbsp grated palm sugar or soft light brown sugar
    • 1 tbsp fish sauce
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • juice of 5 limes



      The same shape, but smaller than…

    • 6 cherry tomatoes, halved
    • 3 tbsp roasted peanuts or cashews (see tip, below left), roughly chopped or crushed


    1. Heat oven to 180C/160C fan/gas 4. Place the pork in a roasting tin with the sugar, fish sauce, soy, vinegar, star anise, five-spice and 250ml water. Mix well, cover with foil and roast for 30 mins. Remove the foil, then turn up the heat to 220C/200C fan/gas 7. Cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. Remove the pork from the tin and keep warm. Tip the juices into a pan and reduce to a syrupy sauce.

    2. While the pork is cooking, prepare the salad. Using a julienning tool or large box grater, shred the green papaya and set aside.

    3. In a large pestle and mortar, or use the flat end of a rolling pin, pound the garlic and chilli for 1 min or until it is crushed, but still chunky. Add the papaya, carrot, and beans, and gently pound a little more. Add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. Mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. Add the tomatoes, sprinkle over the nuts and tip onto a serving dish or platter. Top with the warm pork, drizzle over the sauce and serve.

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    Comments, questions and tips

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    2nd Jul, 2015
    Really lovely! Unfortunately, I discovered the "sauce" had turned to a black viscous mess but was still really tasty without as the salad had more than enough moisture. I note this recipe doesn't mention "salting" the papaya to draw out the moisture so it can absorb other flavours - I might try that next time and cook pork at lower temp.
    9th Oct, 2014
    Great family meal. I found this was more than enough for a family of 4 and my kids absolutely loved it. I added the chilli to the adults meals after serving the children and used ribboned cucumber, spring onion, sugar snaps and carrot instead of the papaya.
    5th Oct, 2014
    This is delicious. We made it last night and OMG it is so good! The pork is sticky and sweet and the salad has a huge punch. We served it with sticky rice. We will be making this again and again! It made us happy!!
    2nd Jul, 2015
    Pork cut into 4cm cubes? Surely that can't be right? Should it be 4cm strips?
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