Crispy Pork Belly with Fresh Veggie Slaw
Oven-roasted pork belly with crackling skin, served with a bright Vietnamese-style cucumber, tomato, and bell pepper slaw. A vibrant weeknight dinner that tastes restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lbs pork belly, skin-on
- 1 whole cucumber
- 2 whole tomatoes
- 1 whole red bell pepper
- 3 whole green onions
- 2 tbsp white vinegar
Instructions
- 1
Pat the pork belly dry with paper towels, especially the skin. Season all sides generously with salt and pepper.
- 2
Place pork skin-side up on a sheet pan. Roast at 400°F for 20 minutes until skin is crackling and golden.
- 3
While the pork roasts, slice the cucumber, tomatoes, and bell pepper into thin rounds. Chop the green onions.
- 4
In a small bowl, whisk together the vinegar with a pinch of salt. Toss the sliced vegetables with this dressing.
- 5
Remove the pork from the oven when skin crackles and meat is cooked through. Rest for 2 minutes, then slice.
- 6
Arrange sliced pork on a plate with the fresh vegetable slaw. Serve immediately.
Tools you’ll need
- sheet pan
- paper towels
- knife
- cutting board
- small bowl
- whisk
- oven
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