Cooking at Home
Vietnamese Pork Belly Salad


  • 800g pork belly
  • Salt
  • Olive oil
  • Approx. 80mL Kikkoman’s soy sauce
  • 3 cubes/3 teaspoons of palm sugar (can also use normal sugar, honey or leave out)
  • 1x stick lemon grass
  • Ginger
  • Bunch of coriander
  • 3x limes
  • 1x clove of garlic
  • 1 teaspoon of sesame oil
  • 3 tablespoons of fish sauce
  • 2 handfuls of mint
  • 2 handfuls of bean sprouts
  • 1x wombok cabbage
  • 1x red capsicum
  • 1x carrot
  • 1x cucumber
  • 5 sprigs spring onion
  • 2 handfuls salted peanuts

Kikkoman sauce used in this recipe

4hrs 45min
4 - 6
Cook time
Prep time

Vietnamese Pork Belly Salad

This fresh and easy recipe inspired by traditional Vietnamese pork salad with big, bold flavours is an absolute must try.


  1. Preheat oven to max (230C or above) on fan force
  2. Using a sharp knife make score lines on pork belly approx. 0.5cm apart
  3. Place scored pork into a roasting tin
  4. For the crackling, start by rubbing a generous amount of salt into the score marks then drizzle with olive oil
  5. Put pork belly into the oven for 30-50 minutes, depending on when the pork has formed a nice crackling
  6. Once removed lower the oven to 150C
  7. For the flavouring, start by adding approx. 80mL of Kikkoman’s soy sauce to the dish
  8. Then add approx. 2 teaspoons of crushed palm sugar
  9. Roughly chop 1 stick of lemon grass (lengthways)
  10. Chop the leaves and ends off a bunch of coriander (the leaves will be used for the salad), then place the stalks under the pork belly
  11. Next zest 1 lime into the liquid
  12. Now add some water to the dish to bring the braising liquid up to the level of the meat
  13. Place the pork belly back into the oven at 150C for 2-3 hours
  14. Once removed, put the pork belly aside to cool
  15. For the salad dressing, start by zesting and then squeezing the juice of 2 limes into a jar
  16. Next add to the jar a chopped clove of garlic, 1 teaspoon of crushed palm sugar and 1/2 teaspoon of grated ginger
  17. Place the lid not the jar and give it a good shake
  18. Once all the sugar has dissolved, add 1 heaped teaspoon of sesame oil and 3 tablespoons of fish sauce
  19. Give the jar another good shake
  20. For the salad, start by roughly chopping up about a handful of washed coriander and a handful of mint
  21. Add the coriander and mint to a bowl together with 2 handfuls of bean shoots
  22. Next finely chop the top 1/3 of a washed wombok (approx 1 handful) and add it to the bowl
  23. Now cut the cheeks of 1 red capsicum and then slice them lengthways into thin strips
  24. Repeat step 23 for 1 carrot and 1 cucumber and then add the sliced vegetables to the bowl
  25. Add 2 heaped tablespoons of finely chopped spring onions and about a handful of roughly chopped salted peanuts to the bowl
  26. Then pour the salad dressing over the salad and give it a good toss with your hands
  27. Now place the cooled pork belly onto a chopping board and begin slicing (be quite aggressive so you get the chunks of crackling together with the meat)
  28. Put approx 2/3 of the sliced pork bell into the salad and give it another good mix
  29. To serve, place the salad on a large plate
  30. Lay some of the remaining pieces of pork belly on top of the salad
  31. Finally scatter about a handful of roughly chopped peanuts and mint on top

Recipe by @recipearce

Print this recipe