Asian-Style Roast Pork Salad

I love roast pork or suckling pig the way the Chinese do it—my family are all big fans of the crackling and I buy roast pork, for a treat, from my local Asian supermarket. This Asian-Style Roast Pork Salad makes a wonderful dish with great texture and flavour contrasts—and, best of all, it takes hardly any effort.

Ingredients

375 g cooked Chinese roast pork
1 bunch watercress, broken into sprigs
3 cups bean sprouts
½ small Chinese cabbage, shredded
1 red onion, finely sliced

Dressing

2 cloves garlic, crushed
5cm piece ginger, grated
2 teaspoons Thai sweet chilli sauce
1/3 cup (80 ml) low-salt soy sauce
1/3 cup (80 ml) peanut oil
2 tablespoons (40 ml) lime juice
2 teaspoons sugar
good pinch Chinese 5 spice powder

Instructions

Combine dressing ingredients by shaking in a screwtop jar and set aside.
Reheat pork in a moderate oven, 180°fan-forced for 5 minutes so the crackling stays crisp. Or it can be used at room temperature.
Toss all salad ingredients together in a large salad bowl and pour dressing over.
Mix through pork and serve immediately.

Notes

Wine: For this dish choose a sauvignon blanc, a dry style of gewürztraminer, riesling or pinot.

Recipe from Lyndey Milan. The Best Collection (New Holland 2009. 2013)

If you wish to cook your own pork, try this recipe for Crisp Pork Belly

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