30 November 2011

Joe's Shredded Pork Salad

I spend quite a lot of time mocking Joe for putting on weight since we met but it's mostly my fault. Not only do I always manage to cook enough food for at least two other people I also hate leftover roast meat, which means I'll make enough for 4 and then have one helping and insist that he finishes the rest. Last weekend we were in Norfolk with the new Mr and Mrs Elliott and I cooked pork belly on Sunday. We ate until we felt ill but there were still a few leftovers which we took back to London and which I tried to persuade Joe to have in a sandwich at work... he refused saying he was going to make a salad that I would like... I doubted it.

I was wrong - I loved it. I still have a thing about cold roast meat that I'm not sure I'm going to get over any time soon, but this was so incredibly tasty that I would definitely have it again. Highly recommended if you don't know what to do with leftover pork.


Joe's Shredded Pork Salad


Serves 2


300g pork leftovers, including crackling
1 red pepper, cored and cut into thin slices
2 spring onions, finely slice into strips
Sugar snap peas, small handful, sliced
Half a cucumber cut into strips
100g bean sprouts
40g watercress

For the dressing
1 tsp olive oil
2 tsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sweet chili sauce
1/2 tsp sugar

1. Cut the crackling into strips and shred the pork, removing any bone. The easiest way to shred the pork is probably using two forks as you would shred crispy duck.



2. Mix up the dressing ingredients.

3. Heat 1 tbsp olive oil in a wok and fry the crackling, face down. Put the rest of the pork on top, grate some pepper over and cook for 1 minute without stirring. Then stir fry the pork for two minutes, turning the heat down if necessary.

4. Put the watercress in the bottom of a salad bowl, add the pork and then the rest of the salad ingredients. Toss the salad, pour over the dressing and toss again.



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