Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crispy pork over crunchy leaves — Asian-inspired.
Equipment: Frying pan or grill; mixing bowl
Measures and names
Ingredients
- 400 g cooked pork belly, sliced and crisped
- Shredded cabbage, cucumber and salad leaves
- 2 spring onions (scallions) and coriander (cilantro)
- 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil (dressing)
- 1 tsp grated ginger and chilli
- 1 tbsp toasted peanuts
- Lime
Method
- Crisp the sliced pork belly in a hot dry pan (or under the grill) for 5–8 minutes, turning, until the edges are golden and crunchy.
- Toss the shredded cabbage, cucumber, salad leaves and herbs together in a large bowl.
- Whisk the soy sauce, vinegar, sesame oil, ginger and chilli into a dressing.
- Pile the salad onto plates and top with the hot crispy pork.
- Drizzle with the dressing, scatter with toasted peanuts and serve with lime wedges — no salt needed; the soy dresses it.
Swaps and tips
A great way to use leftover roast pork belly. The crunchy salad balances the rich pork beautifully. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 3 g | 2 g | 59 g | 702 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
