Minari and Pork Belly Salad recipe - ingredients, nutrition and when to eat it
A light salad of fragrant minari topped with golden grilled pork belly and tossed in a tangy dressing.
A light salad of fragrant minari topped with golden grilled pork belly and tossed in a tangy dressing. It is perfect for a spring evening when you want meat and vegetables together, with the rich pork and crisp, aromatic minari making a pleasant contrast.
Salads & light · 20 minutes to cook
Nutrition (per 262g serving): 557.7 kcal · protein 19.6g · carbohydrate 10g · fat 47.1g · sodium 724.9mg
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: Drain the minari thoroughly so the dressing does not become watery.
Tips: Cut the pork belly into generous pieces rather than chopping it too finely to preserve its texture.
Tips: Minari wilts quickly, so toss it with the dressing just before serving.
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Ingredients (1 serving)
- Minari (Korean water parsley) — 70 g
- Pork belly — 120 g
- Onion — 40 g
- Soy sauce — 8 tsp
- Vinegar — 8 tsp
- Sugar — 3 tsp
- Sesame oil — 3 tsp
- Garlic — 5 g
- Sesame seeds — 2 tsp
- Cooking oil — 3 g