Crispy Sweet and Sour Pork Belly Salad
Credit: Whisk Media Group
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Crispy Sweet and Sour Pork Belly Salad
Ingredients:
- Cook quinoa according to packet instructions. Drain and cool completely.
- Meanwhile, follow packet instructions to prepare pork belly. Cut into 3-4cm pieces
- Heat a large non-stick frying pan over medium-high heat. Cook pork, turning, for 8-10 mins or until golden and crisp
- Pour in Sweet & Sour Stir-fry Sauce. Toss in hot sauce until coated and sticky. Transfer to a tray to keep warm
- Add pineapple to the same pan and pan fry quickly until just lightly charred
- To serve, spoon quinoa into four serving bowls, top with sweet and sour pork belly and serve with cucumber, carrot and pineapple slices. Garnish with fresh mint
Tips & Hints:
- Slow cooked pork belly is available in the chilled cook aisle of your supermarket. This is already cooked and ready to use
- To cook your own pork belly, place a 1kg pork belly in a low oven (120°C fan forced) for 2 ½ hours. This will create a tender but sliceable slab of pork belly. Cool before cutting into cubes.
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