Roasted Pork Belly With Peanut Salad Recipe

Name: Roasted Pork Belly With Peanut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp hoisin sauce; 1 tbsp ketchup; 1 tsp Chinese five-spice powder; 2 tbsp honey; 2 lbs pork belly, pricked all over with a meat fork, rubbed with salt, cut into 2 or 3 strips; 2 tbsp soy sauce; 2 oz peanuts; 1 tbsp sugar; 1 None lime, juice and grated zest; 1 None cucumber, cut lengthways into long, thin slices; 8 None radishes, thinly sliced; 4 None scallions, sliced; 1 None red chili, deseeded and chopped; 6 sprigs fresh chervil, little reserved for garnish, remainder chopped; 1 1/2 cups sticky rice; 1 clove garlic, peeled and finely chopped

Servings: persons

2 tbsp hoisin sauce
1 tbsp ketchup
1 tsp Chinese five-spice powder
2 tbsp honey
2 lbs pork belly, pricked all over with a meat fork, rubbed with salt, cut into 2 or 3 strips
2 tbsp soy sauce
2 oz peanuts
1 tbsp sugar
1 None lime, juice and grated zest
1 None cucumber, cut lengthways into long, thin slices
8 None radishes, thinly sliced
4 None scallions, sliced
1 None red chili, deseeded and chopped
6 sprigs fresh chervil, little reserved for garnish, remainder chopped
1 1/2 cups sticky rice
1 clove garlic, peeled and finely chopped

1
Preheat the oven to 400u00b0F. In a bowl, mix the hoisin sauce, ketchup, five-spice and 1 tbsp honey. Brush over the flesh sides of the pork strips. In a separate bowl, mix the soy sauce and remaining honey. Brush half over the skin side of the pork. Place in a roasting pan and roast for 45 mins. Remove from the oven and brush the skin side with the remaining soy sauce marinade.
2
Meanwhile, heat a frying pan and toast the peanuts until golden brown. Spread on a plate and allow to cool.
3
In a bowl, mix the sugar and lime juice and zest. Season with salt and black pepper. Add the cucumber, radishes, scallions, chili, chervil and peanuts and toss well.
4
Cook the rice with the garlic according to package instructions. Slice the pork and serve with the rice and salad. Garnish with chervil.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp hoisin sauce, 1 tbsp ketchup, 1 tsp Chinese five-spice powder, 2 tbsp honey, and more.

Yes, Roasted Pork Belly With Peanut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Pork Belly With Peanut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions