Corn and pork belly salad
Delight in the harmony of sweet corn with flavorful pork belly in this delectable salad. With a perfect blend of textures and tastes, it's a culinary masterpiece waiting to be savored.
Ingredients:
- 4 ears of corn
- 3 green onions--finely chopped
- 1 red bell pepper--finely chopped
- 170g cooked pork belly*
- 6 chives--finely minced
- 2 tablespoons fish sauce
- 4 teaspoons seasoned rice vinegar
- 1 1/2 teaspoons cider vinegar
- 1 teaspoon white pepper
Instructions:
- steam corn until cooked to perfection, making sure not to overdo it. Let it cool down, then carefully remove the kernels from the cob, ensuring all the natural juices are collected.
- Cut the pork belly that has been cooked into quarter-inch slices, and then slice them crosswise into baton-like pieces also a quarter-inch thick. Crisp them up by pan-frying, then set them aside.
- Combine all the remaining ingredients in a spacious bowl and mix thoroughly.
- Just before serving, mix in the pork belly. If you want to make this ahead of time, and have stored the pork belly in the fridge, warm it up slightly to remove the chill before adding it to the corn salad.
- *Prepare the pork belly according to your preference. For this recipe, I like to marinate 8 ounces of pork belly in root beer overnight. I then slow roast it in the oven at 325°F on a bed of green apples with sea salt, black pepper, and a dash of soy sauce. I usually make larger batches and store the pork belly in the freezer for convenient and quick use.
Summary:
- Calories: 1444 kcal
- Fat: 95 g
- Protein: 37 g
- Carbs: 131 g
- Potassium: 2312 mg
- Magnesium: 261 mg