Thin-Sliced Pork Belly and Mung Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
This salad combines thinly sliced pork belly, crisp mung bean sprouts, and onion in a tangy, savory soy sauce dressing.
This salad combines thinly sliced pork belly, crisp mung bean sprouts, and onion in a tangy, savory soy sauce dressing. The rich pork and fresh vegetables go well together, making it a lovely warm side for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 310g serving): 529.7 kcal · protein 20.7g · carbohydrate 9.2g · fat 44g · sodium 1272.2mg
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: Blanch the mung bean sprouts and drain them well so they stay crisp. Toss them with the dressing just before serving.
Tips: If the pork releases a lot of fat, tilt the pan and spoon some off to keep the dressing’s flavor bright.
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Ingredients (1 serving)
- Thin-Sliced Pork Belly — 120 g
- Mung Bean Sprouts — 1 handful
- Onion — 0.3 pc
- Soy Sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 1 tsp
- Minced Garlic — 0.5 tsp