Twice Cooked Sticky Pork Belly Salad Recipe

Name: Twice Cooked Sticky Pork Belly Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -1 None Twice Cooked Sticky Pork Belly Salad; 1 (2 1/4 lb) boneless pork belly; 4 cups chicken stock; None None vegetable oil, for deep-frying; 2 tbsp brown sugar; None None Salad; 1/4 head Chinese cabbage, finely sliced; 3 oz bean sprouts, trimmed; 1 bunch baby radishes, trimmed, finely sliced; 1 bunch fresh cilantro, leaves picked; 1/2 bunch fresh mint, leaves picked; None None lime wedges, to serve

Servings: persons

-1 None Twice Cooked Sticky Pork Belly Salad
1 (2 1/4 lb) boneless pork belly
4 cups chicken stock
None None vegetable oil, for deep-frying
2 tbsp brown sugar
None None Salad
1/4 head Chinese cabbage, finely sliced
3 oz bean sprouts, trimmed
1 bunch baby radishes, trimmed, finely sliced
1 bunch fresh cilantro, leaves picked
1/2 bunch fresh mint, leaves picked
None None lime wedges, to serve

1
In a heavy-bottomed saucepan, combine pork and stock. Simmer gently, covered with a cartouche (parchment paper lid), for 2-3 hours, until pork is tender.
2
Remove pork from stock. Strain stock. Pat pork dry with paper towels then cut into 1 inch cubes.
3
In a wok or deep frying pan, heat oil over high heat until surface shimmers. Deep-fry pork for 2-3 mins, or until golden brown and crispy. Drain on paper towels.
4
Clean wok. Add sugar and 1 cup strained stock to wok. Simmer, stirring, for 3-4 mins, until reduced by 1/2. Return pork to wok and toss to combine.
5
To make the salad, toss all ingredients together in a large serving bowl. Arrange pork on salad and drizzle with sauce. Serve hot with lime wedges.

491

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

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 12 ingredients. The key ingredients include: -1 None Twice Cooked Sticky Pork Belly Salad, 1 (2 1/4 lb) boneless pork belly, 4 cups chicken stock, None None vegetable oil, for deep-frying, and more.

Yes, Twice Cooked Sticky Pork Belly 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!

Twice Cooked Sticky Pork Belly Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions