Grilled Pork Belly and Cabbage Salad is a satisfying mix of crispy, smoky richness and fresh crunch. It’s perfect for those who crave something bold and comforting, yet still refreshing and balanced.
Start with the pork belly. Choose slices that are about ¼ inch thick so they cook quickly while still getting nice and crisp on the grill. To prep, make a marinade with soy sauce, garlic, brown sugar, rice vinegar, and a splash of fish sauce. Let the pork belly sit in this mixture for at least 30 minutes. The marinade helps tenderize the meat and infuse it with a sweet, salty depth of flavor.
While the pork marinates, prep the cabbage salad. Use a combination of green and purple cabbage, thinly sliced for a colorful crunch. Add some shredded carrots, thin slices of red onion, and chopped cilantro. You can also toss in a few chili slices if you want a bit of heat.
For the dressing, whisk together rice vinegar, lime juice, a dash of soy sauce, a touch of honey, and sesame oil. This light, tangy dressing pairs well with the richness of the pork belly. Pour it over the cabbage mix and let it sit for about 10 minutes to soften slightly and absorb the flavors.
Grill the pork belly slices over medium-high heat until they’re golden and crisp, about 3 to 4 minutes per side. Let them rest for a minute before slicing into bite-sized pieces.
To assemble the salad, pile the cabbage mix on a serving platter or bowl, then scatter the grilled pork belly over the top. Finish with chopped roasted peanuts, sesame seeds, and fresh lime wedges. The result is a dish that’s rich yet balanced, crunchy yet tender, and completely satisfying. It’s a great choice for a summer dinner or a weekend lunch, especially served with jasmine rice or cold noodles on the side.
Ingredients
- 1 lb pork belly
- 2 cups cabbage thinly sliced
- 1 red onion thinly sliced
- 1 carrot julienned
- 1 cucumber thinly sliced
- 1/4 cup cilantro chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 red chili thinly sliced
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Season the pork belly with salt and pepper.
- Grill the pork belly for 15-20 minutes per side or until the internal temperature reaches 145°F.
- Remove the pork belly from the grill and let it rest for 5 minutes. Slice into thin strips.
- In a large bowl, combine the cabbage, red onion, carrot, cucumber, cilantro, fish sauce, soy sauce, brown sugar, lime juice, garlic, and red chili. Toss to combine.
- Serve the grilled pork belly on top of the cabbage salad. Enjoy!
Meh… my pork belly burned 😩 Followed all the steps! Maybe needed less time on the grill?
I feel you! Pork belly can be tricky. Maybe try lowering the grill temp next time? It’s delicious when cooked right! 🌟
Can’t believe how well the cilantro and lime worked with the pork! Such a fresh, summery dish.
I don’t know… I think pork belly is too fatty. Can’t imagine this being as good as you say. cilantro and lime are great tho.
Totally agree! The cilantro really brings it all together, doesn’t it? Love this recipe!
Grilled meat! So rustic and good! Great recipe, thank u!
This is such a solid combo—grilled pork belly on fresh, crunchy veggies with that lime/fish sauce punch. I followed it pretty closely and it tasted restaurant-level. Will make again!
Just okay. I expected more from it. My husband said it was too spicy. Might skip the chili next time.
I’m skeptical about pork belly on a salad like this… but wow, it works. The sweet-sour dressing really cuts through the fattiness.
I was like, pork belly?? on salad?? But you’re right—the dressing absolutely balances it. Sweet-sour + fat is a cheat code. Will definitely try this with extra lime.
I’m not sure about the cooking time… 15-20 min per side for 1 lb pork belly seems kinda low/iffy to me. Also 145°F doesn’t sound like it’ll get the fat rendered, but maybe I’m wrong. Anyone tried it?
Good idea, but 145°F for pork belly feels too low to me. I kept cooking until it felt more tender—still ended up great.
Amazing. I used green onion instead of red, and it was still delicious. My family asked for seconds—maybe even thirds.
I wasn’t sure about the fish sauce, but it added a nice depth that I didn’t expect. A solid recipe!
Super easy to make! Perfect for summer BBQs. Just make sure you watch the grill so it doesn’t burn! 🙂
This is one of those recipes where everything tastes balanced. Onion + carrot + cucumber is a nice base, and the chili adds a good kick. Would make again.
Not bad, but I’m not sure fish sauce + soy + sugar is for everyone. It tasted a little “fishy” to me even after balancing with lime. Could be my brand though.
Not bad, but my salad got watery from the cucumber—maybe I sliced it too thin. Could use a squeeze of salt or drain the veggies a bit.
I added extra chili and garlic and it was honestly too intense for my taste, but my partner loved it. The salad is definitely the highlight.
Totally get that—extra chili + garlic can swing it from “zesty” to “wow too much.” Glad you still enjoyed the salad itself though; the cabbage and lime balance a lot.
Too intense? Just add more cucumber next time to cool it down 😅 Also 145°F seems low to me… I usually cook pork way longer. But hey if it was tasty for your partner!
Yum! The cabbage adds a nice crunch. Also, the lime juice really brings it together! 🥗
Made this last night and followed it pretty closely. Pork belly came out juicy, but next time I’ll slice it thinner—mine was a bit chunky. Still delicious though.
I kinda messed up the grilling part and burned the pork. But, somehow it still tasted good? Weird but I’m not complaining!
Good recipe, but the pork belly took longer than 20 min to cook. Anyone else find this?
I agree! I had the same issue with the pork belly. Definitely took more time for me too. Maybe my grill isn’t as hot as it should be!
20 minutes? That seems like not enough! I’ve cooked pork belly before and it usually takes longer. Are you sure about the timing?
I liked it, but 145°F seems kinda low for pork belly—mine wasn’t as tender until closer to 170°F. Still tasty though, and the salad is super crunchy.
Grilling is a great way to cook pork! My family loved it, but I switched out the fish sauce for soy sauce because I didn’t have any. Still turned out good!
Honestly, I found the dressing a bit weird. Maybe a different sauce would work better?
I used dried cilantro (didn’t have fresh) and it tasted… okay? Still good with lime and chili though. Maybe fresh herbs would’ve made it a 5.
Not bad! I thought it was too salty tho. Next time, less soy sauce.
This was honestly delicious—juicy pork belly with that sweet-salty-lime dressing. The cabbage stayed crunchy too. I did 17 minutes per side and it hit perfectly.
I’m not a fan of fish sauce. What can I substitute it with? Anyone know?
You can use soy sauce or even a splash of vinegar if you’re avoiding fish sauce. It won’t be exactly the same, but it’ll still taste good! 🤗
This is fantastic! My family loved it. Will definitely make again!
Ingredients list is too long. I just want something simple. 😩
Great recipe but too many steps. I just grilled the pork and ate it with plain cabbage salad.
Grilling the pork sounds easier! I might try that next time, but it seems like you’re missing out on the salad flavors.
Too many steps? It’s not that hard! Just follow the instructions, it’s worth it. 🙄
Not my taste, I prefer beef over pork, but my partner loved it. Mixed feelings!
Yum yum! Let’s grill this every week. Perfect summer meal.
Meh, cabbage salad got soggy on me by the time I ate. The pork was good, but the rest felt plain.
Wow, loved this! I didn’t have chili so just used black pepper instead. Still turned out great!!
Glad you loved it! Substituting with black pepper sounds interesting, might try that next time. Thanks!
I dunno, I thought this would be better. The fish sauce was too strong for my taste.
I was skeptical about the fish sauce + soy + sugar balance, but wow it works. Next time I’ll slice the cabbage a little thinner so it softens more from the dressing.
This feels very “restaurant-y” at home. I sliced the pork belly thin after resting and it held up well. Next time I’ll try adding peanuts.
This was amazing! The pork belly was so juicy and full of flavor. My family loved it!
The instructions are simple, but grilling pork belly is stressful 😅. I ended up covering it with foil for a bit and that helped. Came out tasty!
This was such a tasty combo—crispy edges on the pork belly and the salad stayed fresh. I added a bit more lime and it really popped.
The flavor is bold, but I found it a tad salty. Next time I’ll reduce fish sauce by half or use low-sodium soy. Still tasty though!
Hmm, mine came out salty too and I followed it exactly. Next time I’m trying low-sodium soy like you said—also maybe cut back on “salt and pepper to taste” on the pork belly.
Good call on reducing the fish sauce! I’ve noticed 2 tbsp can get super punchy depending on the brand. I usually start with 1 tbsp and add more at the end if it needs it.
Won’t lie, I didn’t measure the salt/pepper and it ended up a bit salty for me. Otherwise flavors were nice. Maybe cut fish sauce next time.