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Pork Belly Salad

This delicious salad is packed full of asian flavours with the crispy pork belly on top and the crunch of nuts, you will love it.
5 from 2 votes
Prep Time 15 mins
Cook Time 2 hrs
Resting time 15 mins
Total Time 2 hrs 15 mins
Course Salad


  • 1-1.5 kilos pork belly
  • 1 packet vermicelli noodles
  • 1 packet mixed salad greens
  • 2 medium cucumbers chopped diagonally into chunks
  • 1 small packet mixed nuts
  • 1 bunch mint leaves pulled off whole
  • 1 bunch coriander finely chopped add in some of the stalks too


  • 1 clove garlic minced or grated
  • 3 shallots finely chopped
  • 1 red chilli finely chopped
  • 1/2 cup soy sauce
  • 2 splashes fish sauce
  • 1 lemon or lime juiced
  • 1 tablespoon brown sugar
  • 2 splashes rice wine vinegar
  • 1 splash Shaoxing wine


  • Score the pieces of pork belly with a sharp knife on the diagonal and rub with a little olive oil and lots of salt. You can use a fresh blade of a stanley knife that works wonders and controls how deep your cuts are. You could add in some extra spices to the rub if you wanted (Chines five spice would have been good but I didn't have any). Place on a wire rack on a roasting tray and place into a hot oven 220 fan forced for 20 mins to get that crackle started. The turn down to 150 degrees for a further 1.5 hours. It doesn't matter how long you cook it for - the longer and slower the better to let all that fat render out. I crank up again at the end for 10 mins or so to let that crackle get REALLY good and set aside to rest for 15 mins or so. Once it has cooled cut into 2-3cm thick pieces and serve on a platter
  • Boil your kettle and place the vermicelli noodles into a bowl and pour water over until cover and let it sit for a few minutes then drain and rinse in cold water
  • Grab a big bowl or platter and throw in the mixed salad bag, the cucumbers that you have chopped in a diagonal pattern into chunks, the ripped mint leaves, finely chopped corainder and then the nuts that you have whacked between a folded piece of baking paper (save a handful aside to top the salad at the end), or teatowel - however you like to do this! Add in the cooled noodles.
  • Mix together all your dressing ingredients together in a bowl and add in some finely chopped spring onions/shallots and pour over the salad. Mix with your hands and top with extra mint leaves and some nuts you have kept aside
  • Serve to table with the pork belly on another platter and some chopped chilli for those that like some extra kick - I would add into the salad dressing if the kids weren't eating it. I served a big amount of salad and placed a few pieces of pork belly and crackle on top.