Sticky pork belly with Vietnamese-style salad & smashed peanuts

Sticky pork belly with Vietnamese-style salad & smashed peanuts

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(14 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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Ingredients

  • 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
    Ginger

    Ginger

    jin-jer

    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

    Rice

    r-eye-s

    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
    Radish

    Radish

    rad-ish

    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
    Mint

    Mint

    mi-nt

    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)
    Basil

    Basil

    ba-zil

    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)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1½ tsp light brown sugar
  • 1 tbsp rice vinegar

Method

  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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sarah_29_86
22nd Sep, 2016
5.05
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
5.05
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.
Apple_T
18th Jan, 2016
3.8
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
davect
29th Apr, 2015
5.05
Followed this recipe to the letter and served it with the coconut rice. Delicious! I'll definitely make this again.
lynmerry
12th Jun, 2014
5.05
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.
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