Prep:  15 minutes
Cook:  20 minutes
Serves:  4
Average: 4.8 (25 votes)
Recipe by: Passage to Asia
This quick sweet and sour pork salad with pineapple is not only a little healthier, it's super easy thanks to pre-cooked pork belly.
Credit: Whisk Media Group

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Play Video: Crispy Sweet & Sour Pork Belly Salad
Crispy Sweet and Sour Pork Belly Salad
  1. Cook quinoa according to packet instructions. Drain and cool completely.
  2. Meanwhile, follow packet instructions to prepare pork belly. Cut into 3-4cm pieces
  3. Heat a large non-stick frying pan over medium-high heat. Cook pork, turning, for 8-10 mins or until golden and crisp
  4. Pour in Sweet & Sour Stir-fry Sauce. Toss in hot sauce until coated and sticky. Transfer to a tray to keep warm
  5. Add pineapple to the same pan and pan fry quickly until just lightly charred
  6. 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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