Thin-Sliced Pork Belly and Perilla Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-browned thin-sliced pork belly with perilla leaves and onion.
This salad pairs golden-browned thin-sliced pork belly with perilla leaves and onion. The savory, salty pork goes well with fragrant, crisp vegetables, making it a nice choice for dinner when you'd like something light with vegetables.
Salads & light · 15 minutes to cook
Nutrition (per 201.8g serving): 507.4 kcal · protein 18.6g · carbohydrate 7.1g · fat 43.1g · sodium 468.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the meat in batches rather than adding it all at once; this keeps the pan from getting watery and helps it brown better.
Tips: Pour on the dressing just before serving to keep the perilla and onion crisp for longer.
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Ingredients (1 serving)
- Thin-sliced pork belly — 120 g
- Perilla leaves — 8 sheet
- Onion — 0.3 pc
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp