Vietnamese Style Crispy Pork Salad
Crispy, vibrant, and bursting with bold flavors, this Vietnamese Style Crispy Pork Salad is the ultimate fusion of freshness and umami. Perfectly seasoned and golden-fried pork belly strips are the star of this dish, paired with a crisp medley of julienned carrots, cucumbers, radishes, and mixed greens. Infused with zesty lime juice, savory fish sauce, and a hint of chili heat, the tangy garlic-lime dressing ties everything together beautifully. Fresh herbs like mint and cilantro add a fragrant lift, while a generous sprinkle of roasted peanuts adds irresistible crunch. Ready in just 35 minutes, this colorful salad is as satisfying as it is stunning, making it an ideal choice for a quick lunch or a light dinner. Prepare to delight your taste buds with the perfect balance of textures and the authentic taste of Vietnamese street food!
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Recipe Information
Ingredients
- 500 g Pork belly
- 1.5 tsp Salt
- 2 tsp Sugar
- 2 tbsp Fish sauce
- 3 Garlic cloves, minced
- 3 tbsp Lime juice
- 1 Red chili, finely sliced
- 1 Carrot, julienned
- 1 Cucumber, thinly sliced
- 4 Radishes, thinly sliced
- 120 g Mixed salad greens
- 1 cup Mint leaves, loosely packed
- 1 cup Cilantro leaves, loosely packed
- 2 tbsp Vegetable oil
- 3 tbsp Roasted peanuts, crushed
Instructions
Prepare the pork belly by slicing it into thin strips, about 1/2 inch wide.
In a mixing bowl, combine 1 tsp of salt, 1 tsp of sugar, and 1 tbsp of fish sauce. Add the pork belly slices and toss to coat evenly. Let the pork marinate for 15 minutes.
While the pork marinates, prepare the salad. In a large bowl, combine the mixed salad greens, julienned carrot, sliced cucumber, sliced radishes, mint leaves, and cilantro. Toss gently to mix.
For the dressing, whisk together the remaining 1 tbsp of fish sauce, 1/2 tsp of salt, 1 tsp of sugar, lime juice, minced garlic, and sliced red chili in a small bowl. Adjust for taste as needed.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated pork slices in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until the pork turns golden brown and crispy. Remove and drain on a plate lined with paper towels.
Assemble the salad by arranging the mixed greens and vegetables on serving plates. Top with the crispy pork slices.
Drizzle the dressing over the salad and garnish with crushed roasted peanuts. Serve immediately.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
