Boiled Pork and Perilla Leaf Wrap Salad recipe - ingredients, nutrition and when to eat it
Tender boiled pork is served over perilla leaves and leafy greens with a salted shrimp dressing.
Tender boiled pork is served over perilla leaves and leafy greens with a salted shrimp dressing. Savory pork, fragrant perilla leaves, and crisp vegetables come together in a hearty salad that’s great for lunch or dinner.
Salads & light · 40 minutes to cook
Nutrition (per 1116.5g serving): 303 kcal · protein 33.2g · carbohydrate 8.1g · fat 14.8g · sodium 462.4mg
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: Slice the pork against the grain so it’s easier to chew.
Tips: Dry the vegetables well so the dressing doesn’t get watery.
Tips: Serve the pork warm and the vegetables cold for a pleasing contrast in temperature and texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork shoulder — 150 g
- Perilla leaves — 5 sheet
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Cherry tomatoes — 4 pc
- Salted shrimp — 0.5 tsp
- Doenjang — 0.5 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Garlic — 0.5 pc
- Water — 800 ml