Oink! Oink! Yeah, I'm at it again. Legalizing a strip of roasted pork into my healthy food zone. The porky goodness came courtesy of my partner. Yes, he pampers me that way. Not with diamonds and pearls but with my favourite siew yoke. I told you, I am low maintenance.
The roasted pork was frozen and once defrosted, I heated it up in the oven at 180C for 15 minutes. To hasten the process, I placed the pork into the oven while it was preheating. Meanwhile, I prepared the dressing.
The idea for the dressing came about the night before. My partner brought a roasted chicken home for our dinner and all I had to do was heat up the chicken and make a salad. While the chicken was in the oven, I pounded some garlic and ginger. To that I added brown rice vinegar, Thai chilli sauce, light soya sauce, sweet soya sauce, olive oil and sesame oil.
The dressing tasted pretty good. It did remind me of the chilli sauce that is served with chicken rice. Only concern was that it might be too hot for my partner. He has low tolerance for chillies. But he better get used to it. Poor fellow.
The dressing is sweet, salty and sour. It was quite thick and coats the vegetables quite effectively. I liked the dressing very much. The only comment I received was "Got chilli, ah?". After that, silence. Which was a good sign.
Since the dressing was so good, I decided to have the salad again. The siew yoke came out of the oven with very crispy skin. Oohh...la..la.... I stole a piece of the crackling and it was so good. Salty and crunchy...mmm......
I emptied a bag of ready washed mixed greens into a mixing bowl and threw in some sliced cucumbers. Then in went the sliced roasted pork and I tossed the whole lot with the dressing. I also added some coriander leaves. The salad was so good. The salty pork complemented the sweetish sourish dressing. Very appetizing indeed!
Oriental Style Roasted Pork Salad
Recipe source : Phong Hong
- Some roasted pork slices
- 1 bag of ready washed mixed greens
- 1 Japanese cucumber, sliced
- 2 cloves garlic (If garlic clove is big, just use one)
- 1/2 inch ginger, peeled
- 1 tbsp Thai chilli sauce
- 1 tbsp sweet soya sauce
- 1 tbsp light soya sauce
- 4 tbsp brown rice vinegar (or regular rice vinegar)
- 2 tbsp olive oil
- 1 tsp sesame oil
1. Pound garlic and ginger until fine.
2. Add chilli sauce, sweet soya sauce, vinegar, olive oil and sesame oil.
3. Whisk the dressing to combine.
To assemble :
1. Put salad greens, sliced cucumbers and roasted pork into a mixing bowl.
2. Pour in dressing and toss to mix.
3. Serve immediately.