Stuck in a dinner rut and looking for something that’s full of flavour but doesn’t take hours to make? This Asian-inspired pork salad is the answer! Ready in just 10 minutes of prep and 20 minutes of cooking, it’s perfect for a Tuesday night dinner when you want something that feels special without all the fuss. Recipe compliments of SA Pork.
Ingredients
- 400g thinly sliced pork belly
- 2 cups cooked sushi rice or rice of choice
For the glazing sauce:
- 1/3 cup soy sauce
- 1/3 cup honey
- 1-2 teaspoons sesame oil
- 1/4 cup rice wine vinegar
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon white miso paste
For the salad:
- 2-4 cups shredded cabbage
- 1 cup cucumber, chopped
- 1/2 cup red pepper, chopped
- 1 cup cooked and shelled edamame beans
- 1/4 cup spring onions, chopped
- 1/3 cup salted peanuts, chopped
- Lime wedges to serve
For the salad dressing:
- 1/3 cup smooth peanut butter or tahini for a nut-free option
- 1/4 cup soy sauce
- 1-2 tablespoons honey
- 1-2 teaspoons lime or lemon juice
- 1 teaspoon chilli crunch or chilli oil
- Hot water to adjust consistency
- Salt to taste
Method
- Prepare the glazing sauce by combining all sauce ingredients in a bowl and mixing well until smooth.
- Coat the pork belly with half the glazing sauce, then bake or air-fry at 180 degrees Celsius for 15-20 minutes until crispy. Turn halfway through cooking for even browning.
- Mix the remaining glazing sauce with the cooked rice. Spread the rice on a parchment paper-lined tray and bake for 10-15 minutes until crispy around the edges.
- While the pork and rice are cooking, prepare the salad dressing by whisking together all the dressing ingredients. Gradually add hot water until you reach your desired consistency.
- Place the cabbage, cucumber, red pepper, edamame beans, and spring onions in a large bowl and assemble the salad.
- Top the salad with the crispy rice, sliced pork belly pieces, and chopped peanuts.
- Drizzle with the creamy dressing, garnish with lime wedges and enjoy!
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