Vietnamese · Lunch
Pork Belly and Green Mango Salad
Crispy braised pork belly cubes tossed with shredded green mango, carrot, red chili, and mint in a fish sauce, lime, and brown sugar dressing. Roasted peanuts and crisp shallots finish the plate. Salty, sour, sweet, and hot flavors balance across cold crunchy vegetables and warm rendered pork belly.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
25.4gProtein
45.8gFat
26.1gCarbs
16.8gSugar
4.9gFiber
1215mgSodium
135mgChol
15.9gSat Fat
690mgPotassium
75mgCalcium
2.3mgIron
0.6mcgVitamin B12
38mgVitamin C
gluten-free
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Pat pork belly dry and season with salt. Julienne the green mango and carrot into a bowl; set aside.
2
Sear
Heat oil in a skillet over medium-high heat and sear pork belly 3 to 4 minutes per side until deeply browned and fat renders.
3
Braise
Lower heat to medium-low, add 2 tablespoons water, cover, and braise 15 to 18 minutes until very tender.
4
Rest
Transfer pork to a cutting board and rest 10 minutes until cool, then cut into bite-size pieces.
5
Whisk
Combine fish sauce, lime juice, brown sugar, rice vinegar, minced garlic, and sliced chili in a small bowl.
6
Toss
Add mango, carrot, mint, and cilantro to pork; pour dressing over and toss until coated.
7
Plate
Pile salad onto a plate, scatter peanuts and shallots over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, skin removed
- 2 cup220g green mango, peeled
- 1/2 cup50g carrot
- 4 tbsp16g mint leaves
- 4 tbsp14g cilantro leaves
- 4 tbsp36g roasted peanuts
- 2 tbsp14g crisp fried shallots
- 22 small red chili-fresh
- 2 clove2 clove garlic
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 3 tsp12g brown sugar
- 1 tsp5ml rice vinegar
- 2 tsp10ml vegetable oil
- 2 pinch2 pinch salt
