Asian pork salad

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

Lime, mint and basil bring a refreshing twist to rice noodles and marinated pork. Perfect all year round, but this would really impress at a summer BBQ.

By Angela Hartnett
From Saturday Kitchen

Ingredients

For the marinade

  • 5 spring onions, roughly chopped
  • 4 garlic cloves, crushed
  • 2 Thai shallots, roughly chopped
  • 5 tbsp dark soy sauce
  • 5 tbsp fish sauce
  • 500g/1lb 2oz pork belly, cut into 2cm/¾in strips

For the dressing

  • 5 tbsp fish sauce
  • 5 tbsp rice vinegar
  • 1 tbsp soft brown sugar
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lime, zest and juice

For the salad

  • 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water
  • 100g/3½oz beansprouts
  • 100g/3½oz Chinese lettuce, shredded
  • 100g/3½oz Chinese broccoli leaves
  • handful fresh Thai mint leaves
  • handful fresh Thai basil leaves
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