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Sticky Pork Belly with Vietnamese-Style Salad & Smashed Peanuts


Pork Belly is such a treat. This recipe came out delicious and I would definitely make it again. Enjoy!



  • 2 lb. Circle B Ranch pork belly
  • 6 Tbsp. hoisin sauce
  • 3 Tbsp. clear honey
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. soy sauce
  • 4 Tbsp. ketchup
  • 2 ½ cm piece of ginger, peeled and finely chopped
  • Coconut rice, to serve

For the Salad

  • ½ cucumber, cut into ribbons using a vegetable peeler
  • 6 radishes, sliced
  • ½ red bell pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 Tbsp. mint leaves, large leaves torn
  • 2 Tbsp. Thai basil, large leaves torn (use Coriander if not available)
  • 1 tsp. salted peanuts, toasted and lightly smashed in a mortar and pestle

For the Dressing

  • ½ garlic clove grated
  • Juice from ½ lime
  • 1 ½ 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 hours, but up to overnight.
  2. Heat oven to 300°F. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Roast for 2 hours, or until tender, basting halfway through. Take the pork out and increase temperature to 350°. Remove the foil and pour the sauce into a small pan. Bring the sauce to a 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 minutes until sticky and caramelized in places. Transfer to a chopping board, cover lightly with foil, and leave to rest for 20 minutes.
  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. 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 and drizzle the sauce over the top (Reheat the sauce, adding a splash of water it sauce is too thick). Serve with coconut rice.

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