Peking cabbage salad with pork beaters
Author:
Cooking Together
Servings: 2
Cooking time: 15 min
Fresh, with a slight sourness and a hint of spice, this Peking cabbage salad with pork belly and green beans.
Ingredients
| pork bat 350 g |
| Peking cabbage leaves 100 g |
| green beans 150 g |
| fresh cucumber 100 g |
| cilantro 15 g |
| roasted sesame 10 g |
| vegetable oil 20 ml |
| salt to taste |
| APPLICATION: |
| garlic 2 cloves |
| soy sauce 40 ml |
| vegetable oil 30 ml |
| lemon juice 25 ml |
| chili pepper, salt, sugar to taste |
Instructions
Step 1
Cut the frozen pork bat into thin slices, season with salt, vegetable oil and fry in a dry frying pan until browned. Allow the meat to cool, then cut it into slices. Pour vegetable oil into the same skillet, fry the beans, lay them out on a paper towel and let them cool.
Step 2
Prepare the dressing. Combine the chopped garlic and chili pepper with the soy sauce, lemon juice, sugar and vegetable oil. Stir to combine.
Step 3
Slice the cucumber and Peking cabbage. Mix with the beans and place in plates. Place the pork on top, pour the dressing over the salad, garnish with cilantro and sprinkle with sesame seeds. Bon appetit!
