Sticky pork belly with Vietnamese-style salad & smashed peanuts

Sticky pork belly with Vietnamese-style salad & smashed peanuts

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(22 ratings)

Prep: 20 mins Cook: 2 hrs, 25 mins plus 4 hrs marinating

More effort

Serves 2
Flavour pork with hoisin, honey, soy and ginger and serve with a crunchy cucumber, radish and herb salad with zesty chilli dressing

Nutrition and extra info

Nutrition: per serving

  • kcal803
  • fat37g
  • saturates12g
  • carbs58g
  • sugars50g
  • fibre4g
  • protein58g
  • salt7.7g
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  • 600g pork belly
  • 6 tbsp hoisin sauce
  • 3 tbsp clear honey
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp tomato ketchup
  • 2½ cm piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • Coconut rice, to serve (see see tip, below)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the salad

  • ¼ cucumber, cut into ribbons using a vegetable peeler
  • 6 radishes, sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 75g sugar snap pea, halved horizontally
  • 2 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp mint leaves, large leaves torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp Thai basil, large leaves torn (use coriander if you can't find this)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tbsp salted peanut, toasted and lightly smashed in a pestle and mortar

For the dressing

  • 1 small red chilli, finely chopped
  • ½ garlic clove, grated
  • juice ½ lime (leftover from crab cakes)



    The same shape, but smaller than…

  • 1½ tsp light brown sugar
  • 1 tbsp rice vinegar


  1. Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.

  2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.

  3. Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

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Comments, questions and tips

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31st Dec, 2018
The pork was fantastic. I also did not add the water as felt there was enough marinade and it worked fine. I'll definitely make it again.
missflops's picture
6th Jul, 2018
Delicious! I used two very thick pork chops instead of the pork belly. There was lots of marinade so I didn't feel the need to add the 50ml of water. Gently braised them in my Aga and the result was amazing. Soft tender pork and huge flavours. Served with rice noodles and the salad which really cut through the richness of the sauce. Highly recommend!
1st Oct, 2017
Well worth the time and effort - absolutely delicious recipe.
12th Jun, 2017
A great recipe. The only comment is that the time to reduce the marinade/juices to a sticky sauce took me 45-50 minutes, which increased the overall cooking time. Also added Chinese Leaf to the salad.
22nd Sep, 2016
Cooked this for my husbands birthday and was absolutely delicious. Just watch the pork when the glaze had been applied as it will burn quickly
Sam Mukhtar's picture
Sam Mukhtar
24th Apr, 2016
I cooked it last night. It was divine and will no doubt cook it again. Good pork belly recipes are hard to find. This one came up trumps.
18th Jan, 2016
The marinade/sauce is divine. However, roasted for the stated amount of time at 140 deg in a fan-forced oven, the pork belly wasn't as tender as I had hoped. In fact, it was a bit on the tougher side (perhaps if I left it roasting for longer, but I didn't have time). I deviated from the salad recipe so much I can't comment on the original recipe! But I recommend you stick to soaking the rice for ONLY 30 min. I soaked for much longer, and the rice couldn't absorb the coconut milk. I LOVED the addition of kaffir lime leaf.
davect's picture
29th Apr, 2015
Followed this recipe to the letter and served it with the coconut rice. Delicious! I'll definitely make this again.
12th Jun, 2014
I'm not a massive fan of roast pork belly, but really enjoyed it done this way. The whole dish was lovely, the salad added a really nice contrast to the stick sauce and rice.
Josie Watton's picture
Josie Watton
16th Feb, 2019
How long should I cook the pork belly for if using strips instead of a whole piece?
goodfoodteam's picture
19th Feb, 2019
Thanks for your question. We would recommend cooking them for an hour and a half, covered as above. For the final stage, it might be better to brush the pork with the sauce and then pop it under the grill for 3 - 4 mins, turning halfway rather than putting it back in the oven.
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