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!