Thai · Lunch
Crispy Pork Belly Salad
Crispy pork belly cubes shatter over a Thai salad of shallot, lime, fish sauce, chili and cilantro, tossed with roasted rice powder and cucumber. The pork is boiled then fried until the skin blisters, then cut and mixed with the sharp, sour, funky dressing typical of a larb-style Thai salad.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.3gProtein
49.1gFat
18.4gCarbs
8.9gSugar
2.1gFiber
2410mgSodium
135mgChol
18.9gSat Fat
560mgPotassium
55mgCalcium
2.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork belly dry and slice the shallot, scallions, cucumber, cilantro and mint; set aside.
2
Boil
Place the pork belly in water with 1 tbsp fish sauce, bring to a boil, then simmer over medium heat 20 minutes until a skewer slides through easily.
3
Cool
Remove the pork belly and let sit on a rack 10 minutes until cool enough to handle and the surface is dry.
4
Toast
Add the jasmine rice to a dry skillet over medium heat, toast 4 to 5 minutes, shaking often, until deep golden and fragrant, then grind to a coarse powder.
5
Crisp
Slice the cooled pork belly into 1-inch cubes, heat the vegetable oil in a skillet over medium-high heat, and fry 6 to 8 minutes, turning occasionally, until the skin blisters and deeply golden.
6
Whisk
In a mixing bowl, whisk the 2 tbsp fish sauce for dressing, lime juice and sugar until the sugar dissolves.
7
Toss
Add the shallot, chili flakes, cilantro, mint, scallions, cucumber and roasted rice powder to the dressing and toss to coat evenly.
8
Plate
Fold the crispy pork belly cubes into the salad gently so the crisp skin stays mostly intact, then transfer to a plate, mounding the pork on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, skin on
- 2 tbsp2 tbsp fish sauce for boiling liquid
- 4 tbsp4 tbsp fish sauce for dressing
- 4 tbsp4 tbsp lime juice, freshly squeezed
- 22 small shallot
- 1 tsp1 tsp dried chili flakes
- 2 tbsp2 tbsp jasmine rice
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 44 scallions
- 4 tbsp4 tbsp cucumber
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil for pan-frying
