Vietnamese · Lunch
Pork Skin and Rice Cracker Salad
A Vietnamese salad pairing braised pork shoulder and simmered pork skin with shattered rice crackers, shredded green mango and herbs in a nuoc cham dressing sharp with lime, fish sauce and chili. Toasted peanuts and fried shallots add crunch and richness, with fresh mint and Thai basil finishing the plate.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
559Calories
45.1gProtein
25.3gFat
36.2gCarbs
16.8gSugar
4.9gFiber
1572mgSodium
126mgChol
8.2gSat Fat
847mgPotassium
68mgCalcium
3.8mgIron
0.9mcgVitamin B12
31mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice the pork shoulder thinly and clean the pork skin, trimming any excess fat. Mince the garlic and slice the chili.
2
Simmer
Place pork shoulder and skin in a pot with water to cover. Bring to a boil, reduce to medium-low, and simmer 35–40 minutes until tender and skin is translucent.
3
Rest
Drain the pork and skin and let rest on a plate for 10 minutes until cool enough to handle and slice thinly.
4
Whisk
Combine fish sauce, lime juice, sugar, water, minced garlic and sliced chili in a small bowl until sugar dissolves.
5
Plate
Toss mango, carrot, pork, skin and herbs with half the dressing. Top with rice crackers, peanuts and fried shallots. Drizzle remaining dressing before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2.8 oz80g pork skin
- 2 oz56g rice crackers
- 1 1/2 cup150g green mango
- 1/2 cup30g carrot
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp Thai basil leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fried shallots
- 2 clove2 clove garlic
- 11 chili-fresh
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp water
