Chinese · Lunch
Sliced Pork Belly and Garlic Sauce Salad
Thin-sliced boiled pork belly fanned over crisp cucumber and shredded cabbage, dressed with a raw garlic, soy, and vinegar sauce sharpened with chili oil and sesame. Cold, savoury and garlicky, finished with scallion and toasted sesame seeds.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
391Calories
21.3gProtein
30.3gFat
9.2gCarbs
5.1gSugar
2gFiber
1487mgSodium
77mgChol
11.2gSat Fat
408mgPotassium
74mgCalcium
2.4mgIron
0.7mcgVitamin B12
11mgVitamin C
low-carb
low-calorie
low-cholesterol
rich-umami
hidden-gems
Instructions
1
Prep
Slice the cucumber thinly and shred the cabbage, then arrange both on a plate to build the salad base.
2
Boil
Place the pork belly in a pot with bay leaf, salt and water to cover; simmer 25 minutes over medium-low heat until a skewer slides through easily.
3
Cool
Lift the pork belly onto a plate and let it cool 10 minutes at room temperature until firm enough to slice thinly.
4
Whisk
In a small bowl, whisk grated garlic, soy sauce, rice vinegar, sugar, chili oil and sesame oil until the sugar dissolves.
5
Slice
Cut the cooled pork belly into thin slices roughly 2mm thick, working across the grain so each piece stays intact.
6
Plate
Fan the pork belly slices over the cucumber and cabbage, spoon the garlic sauce across the meat, scatter scallion and sesame seeds, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork belly, in one piece
- 6 cloves6 cloves garlic
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp chili-oil
- 1 tsp1 tsp sesame-oil
- 11 cucumber
- 1 cup150g cabbage
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 22 bay-leaf
- 1 tsp1 tsp salt
