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  • Lynds
    • Oct 28, 2020
    • 2 min read

Vinegar Brined Pork Belly on an Arugula Apple Salad.

There is also a left over Banh mi sandwich recipe you don't want to miss.


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I have a bit of an addiction to pork belly right now... and I keep trying to find new unique ways of making dishes with it..... This one was cool though and I loved the way it turned out. I also loved how versatile the left overs were where this pork belly had an amazing flavour but it transitioned well between two ideas!




I left the skin on the pork belly and scored it. This is what will give that delicious crispy skin during the cooking process.... and who doesn't want crispy skin? That's the whole point!








I coated the pork belly with salt and rice vinegar, and left to marinate in the fridge, up side down in the dish over night. The rice vinegar is what helps to create the lovely browning effect! Check out the awesome organic rice vinegar I found on Amazon!




I placed my pork belly in a 400 degree oven for about 40 minutes and checked to ensure4 the internal temperature hit 165 degrees, Once fully cooked, blast the top on a high broil to ensure you get the skin to puff up and become crunchy. A few minutes should do.




The salad was a base of organic arugula and apples from my back yard. I also chopped up some red pepper for colour. The dressing was super easy to whip up as well!




A little goes a long way so for this dressing I mixed 1/8 a cup of soy sauce and 1/8 cup of rice vinegar. Literally a splash of fish sauce and 2 Tsp of sugar. Once this was mixed up I added some chili flakes and garlic powder to taste.






A light drizzle does the trick and you can even get creative with some decorative flair on the dressing! Cut off a small cube of the pork belly and nestle on the top.







So what to do with the left overs... change it up entirely and do a Vietnamese sandwich the Banh Mi!





I used a soft white roll as the bun, and added some chili garlic sauce and mayonnaise to the bun. There are several options for veggies but I chose to layer cilantro and thinly sliced cucumbers on the bun. You can also add more sliced chili's to this but I was satisfied with the kick of the chili garlic sauce.


I sliced up my pork belly after heating it back up again, and placed several pieces inside the sandwich. It was pretty darn tasty, and a quick lunch given the use of the left overs, which lets be honest is the best part of the whole thing.... saving ourselves time and effort while still eating delicious healthy food. I hope you give it a try!





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