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20160625_201019

Chinese Salad & BBQ Pork Belly

Out of all the salads I made for this website over the past couple of weeks this was everyone’s favourite. In fact, some said it was the best dish I have ever made for them. I tend to agree, it’s delicious. It takes a bit of effort and time but it’s well worth it. Change the pork belly to chicken if you prefer leaner meat though I highly recommend you use pork belly

20160625_201019

Ingredients

500g pork belly cut into strips about ½ an I checked thick

100g hoi sin sauce (look in the Asian section)

½ inch piece of fresh ginger chop

1 garlic clove, chopped

200 – 250g mixed lettuce leaves

2 fresh beetroot

1 tin bean sprouts or 150g fresh

Good bunch fresh coriander

100g cashew nuts

1 red onion

1 fresh red chilli

1 carrot

CHILLI & CORIANDER DRESSING

1 garlic clove

½ red chilli

¼ inch piece of ginger

Small bunch fresh coriander

1 tsp sesame oil

3 tbsp light soy sauce

30ml rice wine vinegar

Instructions

1

GETTING READY…
You will need –

2

Place the pork belly strips in a bowl and add the hoi sin sauce, ginger and garlic. Mix well, cover and place in the fridge as long as possible, preferably overnight.

3

Preheat your oven to 180°c GM4.

4

Place the pork belly strips on a baking tray ensuring you leave a little space between each.

5

Place in the oven and cook for 10 minutes each side.

6

Remove and chop into tiny pieces.

7

While to pork is cooking, wash the lettuce leaves, peel the beetroot and cut into matchstick sized pieces or grate it.

8

Roughly chop the coriander and slice the chilli

9

Wash the bean sprouts

10

Add everything , including the cashew nuts, to a bowl and mix well.

11

Place on serving plates or in bowls, drizzle the dressing all over and serve

12

CHILLI & CORIANDER DRESSING

13

Chop everything and mix well or blend In a food processor.

Asian2

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