Vietnamese Crispy Pork Belly Salad


Super easy to put together, and how bad can a salad be if it’s got crispy crackling and pork belly in it!

Serves 4


Crispy Pork Belly

  • 1.0kg Freckle Farm pork belly

  • sea salt and freshly ground black pepper

  • olive oil, for rubbing

Vietnamese Salad

  • 2-3 spring onions, trimmed and finely sliced

  • 1 long red chilli, seeds removed, thinly sliced

  • 1 green apple, cut into matchsticks

  • handful coriander leaves, torn

  • large handful mint leaves, torn

Lime and Vinegar Dressing

  • 2 tbs rice wine vinegar

  • 3 tsp fish sauce

  • 2 tsp soy sauce

  • 2 tbs lime juice

  • 1 tbs brown sugar

  • 1 bird’s eye chilli, seeds removed, finely sliced

  • sea salt and freshly ground black pepper

Method - Pork Belly

  1. Preheat oven to 240 degrees (fan forced).

  2. Place the pork belly on a clean worktop, skin side up, and pat the skin thoroughly dry with paper towel.

  3. Using a very sharp small knife, carefully score the skin at 1.5cm intervals, taking care not to cut all the way through to the meat.

  4. Rub 2-3 tsp salt into the skin, pushing it righting into the slits and spreading it all over the surface.

  5. Turn the meat over and, using your hands, rub the underside with a little olive oil and season with salt and a good grinding of pepper.

  6. Place the pork in a roasting tin, skin side up and roast for 30 minutes (to get the crackling off to a good start), then turn the heat down to 180 degrees and cook for another 30-60 minutes (depending on the size of your pork belly.

  7. Remove the pork from the oven and transfer to a wire cooling rack and leave to rest. If you can hold out that long, let it cool completely before cutting the pork into strips using the crackling score lines as a guide, then cut each slice into smaller cubes.

Method - Salad & Dressing

  1. To make the salad, place all the ingredients in a bowl and toss together.

  2. To make the dressing, whisk all the ingredients together in a small bowl.

  3. Pour half the dressing over the salad and toss to coat. Add the pork cubes and toss again.

  4. To serve, place a large handful of salad on each plate, garnish with some extra mint leaves, and serve with the remaining dressing on the side for people to help themselves.


Ingredients available from our shop

Pork Belly
from 23.95


Pork belly is incredibly juicy and delicious. With plenty of crackling for everyone to get their fill, this dish is a guaranteed winner.

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