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Crispy Pork Confit Salad

This makes a tasty and fresh yet quick and incredibly easy lunch or supper dish using one of my favourite Dukeshill products, our slow cooked Pork Belly Confit.

July 6, 2018
: 4
: 15 min
: 10 min
: 25 min
: Very easy

If you like a crispy duck salad you will love this. Made using our wonderfully tasty and tender, slow cooked pork confit.

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Ingredients
  • 1 Dukeshill Pork Belly Confit 500g, diced into 1cm cubes
  • 1tbsp vegetable oil
  • 1 tbsp sesame oil
  • 100g salad leaves
  • 100g sugar snap peas
  • 100g mange tout
  • 60g coriander leaves, removed from stalks
  • ½ cucumber, cut into thin strips
  • 6 spring onions, sliced
  • 400g cooked rice noodles
  • 2 tbsp maple syrup
  • 2tbsp orange juice
  • 2tbsp sesame oil
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Directions
  • Step 1 Firstly, prepare the salad by blanching the sugar snap peas and mange tout for 2 mins in a pan of salted, boiling water. Drain then refresh under cold running water for 2 minutes then drain again.
  • Step 2 Throw the noodles, salad leaves, mange tout, sugar snap peas, cucumber and spring onion in a bowl. Mix together the maple syrup, orange juice and 1tbsp sesame oil and drizzle over the salad. Mix with your hands to ensure everything is coated.
  • Step 3 Heat the vegetable oil and 1tbsp sesame oil in a heavy based frying pan over a medium to high heat. Fry the cubes of Pork Belly Confit for approximately 5-7 mins until crispy around the edges. Remove and drain on some kitchen roll.
  • Step 4 To serve simply place a large spoonful of salad in a bowl and top with the crispy Pork Belly Confit. This needs no other additions, not even seasoning. I said it was easy!
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