Crackling Roast Pork Salad
This was my super quick & easy crackling roast pork salad lunch yesterday. I started with a piece of cooked roasted pork bought from the supermarket deli (or the Chinese cooked meat stall at the market). While it is being reheated in the broiler for 10 minutes to regain its crackling skin blissfulness, I put together a simple salad waiting for the meat to be ready. This is an easy, quick & gratifying salad to make.
Related:
See Also:
- Homemade Crispy Roast Pork Recipe
- Roast Pork Salad Packed Lunch Recipe
- Rotisserie Chicken Salad Recipe
As I was lazy, I used instant salad dressing, which is an affordable $2 bottle of Yuzu dressing from Daiso. It says 7 cal for 15ml (1 serving) of salad dressing which sounds okay to me (I’m not strictly counting the calories in the first place). If you want to eat really low carb, add a few drops of lemon juice, tiny pinch of salt & pepper to a tablespoon of extra-virgin olive oil.
I wonder if the picture above depicted some of the delicious crackling skin texture? To return the roasted pork bought at the supermarket or Chinese cooked meat deli back to its delicious crackling skin state, I lay a piece of cooked roasted pork, uncut and flat on a baking tray. Roast it for 10 minutes at the “fan grill” (no preheating needed) or similar mode. The trick is to place the roasted pork at the topmost rack close to the broiler. As I slice the roast pork, the crackling can be heard. The crackling skin made my lunch from meh to luxurious! Do this shortly before serving so that the crackling can be maintained. The next time I get my hands on a piece of deli roasted pork, I’ll take some step-by-step photos on the process.
My salad also comes with romaine lettuce, avocado and cherry tomatoes. Since this is a low carb meal for me, I enjoyed a pretty big piece of roast pork (about 125g) all by myself. I try to eat at least one low-carb meal a day, to combat the expanding waist line :P
Supermarket Crackling Pork Salad
You can get cooked roasted pork (烧肉/siu yok) from the supermarket deli or the Chinese roast meat stalls at the market. You can also make your own roasted pork from scratch.
You can add a carb such as soba, quinoa or brown rice to have a more filling meal.
Ingredients:
- one piece (about 125g) of uncut roasted pork (from the supermarket or Chinese roast meat stall)
- one serving (50-80g) of romaine lettuce roughly cut, washed and spin dry; can be prepared a night before and stored in an airtight food container
- one avocado pitted and sliced
- handful of cherry tomatoes
- lemon wedge & chopped spring onions to garnish
- 1 tbsp favourite salad dressing see cooking note
Directions:
- Reheat the roast pork to crackling skin deliciousness. Place the roasted pork on a baking tray lined with baking paper. Roast the pork at 200°C (392°F) at the topmost rack nearest the broiler at the “fan grill” or similar mode for 10 minutes (no preheating needed), or until the skin is crackling. Slice the roast pork to bite-sized chunks. Click here for more detailed tutorial.
- Make the salad. While waiting for the oven, fill salad bowl with romaine lettuce and topped with the cherry tomatoes, avocado, spring onions & lemon (as garnish), along with a saucer of salad dressing at the side. Top with the sliced roast pork when it is ready.
Cooking Note(s)
- I’m using Yuzu salad dressing from Daiso. You can use any favourite brand. To make a quick low-carb dressing, add a few drops of lemon juice (to taste) & black pepper to a tablespoon of extra-virgin olive oil. Check out some salad dressings recipes here.
- The roasting time may vary slightly depending on the make and model of your oven.