Crackly Pork Belly with Crunchy Salad Recipe

How to make Crackly Pork Belly with Crunchy Salad


  1. Preheat oven to 240°C (220°C fan-forced).
  2. Pat the pork belly dry with paper towel. With a sharp knife, cut 5mm scores into the skin, being careful not to cut into the flesh. Rub pork and skin with oil and sprinkle skin with salt. If preparing overnight, at this stage place in baking dish in fridge, uncovered overnight. See tip at bottom of this recipe*.
  3. Place pork, skin-side up, into a baking dish and roast for 20 minutes or until the skin begins to crackle. Reduce the heat to 200°C (180°C fan-forced). Roast for 30 minutes.
  4. Meanwhile, place the sugar in a small frying pan and heat over a medium heat until the sugar disolves. Boil over high heat for 4-5 minutes or until the sugar syrup turns to a caramel colour. Remove from heat immediately and add 1 tablespoon of water and grated ginger. Take care, as the mixture will spit. Stir to dissolve any hard caramel.
  5. Pour mixture into a small bowl and add the sweet chilli sauce.
  6. Place crunchy salad on 4 plates. Drizzle with the dressing and sprinkle with the crunchy noodles.
  7. Cut the pork into 4 pieces and place on the salad. Drizzle with the caramel chilli sauce. Serve with lime wedges.

*Tip: Prepare the pork belly the day before for best crackling results. Place in fridge uncovered, overnight then remove from fridge 20 minutes before ready to use.