Asian Salads: 72 Inspired Recipes From Vietnam, China, Korea, Thailand and India by Maki Watanabe

Author:Maki Watanabe [Watanabe, Maki]
Language: eng
Format: epub
Publisher: Tuttle Publishing
Published: 2019-06-24T16:00:00+00:00

Chapter 4

Salads with Meat and Chicken

Salads that combine beef, pork or chicken with fresh herbs and vegetables are popular in many Asian cuisines. These salads work especially well as main dish salads, or served on top of rice (see pages 12–13) to make a complete meal in a bowl.

Crispy Pork and Watercress Salad (photo on facing page)

The lemongrass-scented fried pork belly tastes surprisingly light. The coriander-flavored dressing and watercress make this a very refreshing salad.

SERVES 2

PREP TIME: 10 MINUTES

COOKING TIME: 15 MINUTES

¹⁄₃ red onion

12⁄³ oz (50 g) watercress

5½ oz (165 g) sliced pork belly (8 slices, about ¼ inch / 5 mm thick)

2 tablespoons flour

2 stalks lemongrass, each about 7 inches (18 cm) long

2 teaspoons sesame oil

2 tablespoons Vietnamese Nuoc Mam Dressing (page 15)

2 or 3 lemon wedges, for serving

DIRECTIONS

1 Thinly slice the onion thinly lengthwise. Soak in water for 3 minutes, and then drain well. Roughly chop the watercress and mix together with the onion.

2 Dust the pork with flour. Twist the lemongrass to tenderize it. Heat the sesame oil in a pan over medium heat, and pan-fry the pork and lemongrass until the pork is crispy.

3 Put the pork and lemongrass in a bowl with the dressing and mix to coat. Add the onion and water cress and toss briefly. Serve with the lemon.

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