Chinese · Lunch
Shredded Pork and Celery Salad
Cold Sichuan-style salad of poached pork tenderloin shredded fine and tossed with crunchy celery, scallion and chili oil sharpened by black vinegar, garlic and toasted sesame. Served chilled as a light appetizer, the dish balances savory pork with crisp vegetables and a numbing, tangy dressing.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
322Calories
33.8gProtein
17.1gFat
9.4gCarbs
4.9gSugar
2.1gFiber
1180mgSodium
119mgChol
3.2gSat Fat
760mgPotassium
75mgCalcium
2.4mgIron
0.7mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
thirty-min-meals
low-calorie
Instructions
1
Prep
Trim silverskin from pork tenderloin. Slice 2 celery stalks thinly on the diagonal. Slice 1 scallion and mince 2 garlic cloves.
2
Poach
Simmer pork tenderloin, ginger slice and 1 scallion top in water over medium heat for 12–15 minutes until cooked through.
3
Cool
Rest pork 10 minutes, then chill 20 minutes until firm enough to shred cleanly.
4
Whisk
Combine chili oil, black vinegar, soy sauce, sesame oil, sugar, garlic and crushed Sichuan peppercorn. Toast and crush peppercorn first.
5
Toss
Mix shredded pork, sliced celery and scallion in a bowl, pour dressing over and toss until evenly coated.
6
Plate
Transfer to a chilled plate, scatter toasted sesame seeds over the top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- celery stalks
- scallion
- garlic cloves
- 2 tbsp2 tbsp chili oil
- 2 tbsp2 tbsp black vinegar (substitute balsamic vinegar)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp Sichuan peppercorn
- 2 tsp2 tsp toasted sesame seeds
- 2 slice2 slice fresh ginger
