- Dish Type Salad
- Occasion Weeknight Dinner
- Cut Pork Belly
- Serves 4-6
- Prep Time 20 mins
- Cook Time 5 mins
Ingredients
- vegetable oil, for deep-frying
- 8 wonton wrappers, cut into strips
- 1 Family Chef Roast Pork
- 1 telegraph cucumber, shredded
- 1 carrot, shredded
- 2 small capsicum, cut into matchsticks
- 2 cups finely shredded iceberg lettuce
- 2 ruby grapefruit, cut into segments
- 3 green shallots, thinly sliced
- 1/4 cup thinly sliced pickled pink ginger
- 1/4 cup salted roasted peanuts, finely chopped
- SPICED PLUM DRESSING
- 1/3 cup bottled plum sauce marinade
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp sesame oil
- 1/2 tsp Chinese five-spice powder
Directions
STEP 1
Purchase your pre cooked Belly roast from your local Indi Supermarket deli.
STEP 2
Heat the vegetable oil in a medium saucepan over medium-high heat. Deep-fry wonton strips, in batches, for 30 seconds or until golden and crisp. Transfer to paper towel to drain.
STEP 3
Remove crackle from the pork roast. Cut crackle into 2cm pieces. Thinly slice pork.
STEP 4
Arrange the cucumber, carrot, capsicum, lettuce, grapefruit, shallots, ginger, pork, pork crackle and fried wonton strips in separate piles on a large serving platter. Sprinkle with the peanuts.
STEP 5
Make Spiced Plum Dressing: Place the plum and soy sauces, lemon juice, sesame oil and five-spice in a bowl. Add 2 tbsp warm water. Whisk to combine. Serve dressing with salad.