Fried pork salad
About fried pork salad
Fried pork salad is a fresh vegetable salad topped with deep-fried pork and black vinegar dressing on top of it. Salad with crispy fried pork, served with a refreshing black vinegar dressing to increase your appetite! All I have to do is prepare the vegetables and dressing and fry the pork, so I make this mostly during busy weeks. It is also suitable when you like to eat plenty of vegetables. In that case, add more vegetables.
Black vinegar is easy to find in Japan and other Asian countries. However, black vinegar is not available at the supermarket where I live, so I use a mixture of balsamic vinegar and regular vinegar. The sweet and sour dressing uses balsamic vinegar and black sugar, giving it a refreshing yet rich taste. You can use just balsamic vinegar if you like, but I find it a bit too strong and heavy, so I mix it with regular vinegar.
Below, I put a link for the nutrition, health benefits and potential risks of pork, please read if you like.
Recipe tips
As for the salad, please use your favorite vegetables. For example, lettuce, tomato, cucumber, radish, carrot, onion, rucola, etc. It’s fun to combine different types of vegetables.
I use black sugar for this recipe. If you can’t find black sugar, you can use other brown sugar (such as, dark brown sugar or light brown sugar) instead.
I usually use boneless pork ribeye chop, since it is more tender and flavorful, in my opinion. However, you can use other part of pork as well. I used pork here, but you can do the same with chicken.
Fried pork salad
Equipment
- 1 Frying pan
Ingredients
- 300~400 gram Boneless pork ribeye chop
- 2 teaspoon Grated garlic
- 2 tablespoon Japanese sake or Chinese rice wine or sherry
- 400~500 gram Vegetables of your choice for salad
- 3~4 tablespoon Chopped green onion
- 1 tablespoon Grated ginger
- 3 tablespoon Balsamic vinegar
- 3 tablespoon White vinegar
- 4 tablespoon Black sugar or dark brown sugar
- 2½ tablespoon Japanese soy sauce
- 2 teaspoon Sesame oil
- An appropriate amount of Frying oil
- An appropriate amount of Cornstarch or potato starch
Instructions
- Wash the vegetables, drain the water and cut them into desired sizes and place them on a plate.
- Combine dressing ingredients (chopped green onion, grated ginger, balsamic vinegar, white vinegar, black sugar, Japanese soy sauce, sesame oil) in a small bowl and mix well.
- Cut the pork into 1 cm thick pieces, mix with garlic and Japanese sake, and leave for 10 minutes.While marinating, add oil to a depth of about 2 cm in a frying pan and heat to medium temperature (170°C=338F).
- Put an appropriate amount of cornstarch in a plastic bag, drain the pork and put it in. Shake the bag to sprinkle with cornstarch.
- Fry the pork crispy and drain the oil.
- Arrange the pork on top of the salad and drizzle the dressing over the top.
Notes
This is a dish where you can eat a lot of vegetables and meat at once. Please try it. I post a link to a similar salad recipe with fried chicken on top. If you like this too, please make it.
Thank you for reading and Bon Appetit!