Roast Pork Salad Packed Lunch
I brought this roast pork salad packed lunch to work last week. All the components in the box are already in my fridge, so it took me under 10 minutes to prepare and assemble my lunch. This will take 15 minutes to make from scratch (wash the veggies, make the dressing etc) with leftover cooked brown rice. The lunch box helped me to clear the fridge leftovers, save some money and enable me to eat my daily dose of complex carbs & salad during lunch time :)
See Also:
- Asian Chicken Salad Packed Lunch Recipe
- Crispy Roast Pork Belly (Siu Yuk) Recipe
- Stir-fry Asparagus & Roast Pork Recipe
Like the last time, I am re-using a disposable salad lunch box once before discarding. The salad base is topped with roast pork cubes (leftovers from the Chinese deli takeaway), almond nuts, cherry tomato and brown rice. The salad dressing is a citrus-based orange vinaigrette which I made in bulk beforehand.
PARTS OF THE SALAD
I cut the roast pork (from the supermarket Chinese deli) to thick cubes so that it is easier to eat.
I couldn’t resist adding a dollop of very hot sambal chilli to go with the roast pork, but this is optional.
The salad dressing is a refreshing orange vinaigrette. I made the dressing in advance in bulk, but this recipe will give you the measurements for one serving.
Since I don’t have a compartment lunch box, I am using a piece of food wax paper to separate the toppings from the salad beneath so that the salad stays fresh. Just pull & discard the paper when ready to tuck in.
My assorted salad leaves for this lunch. I used cheap romaine lettuce (top) as a base and mixed it with an assorted salad pack (picked out the different leaves for this picture) for more colour & variety.
Roast Pork Salad Packed Lunch Recipe
The roast pork in this salad was bought from the Chinese roast meat deli stall as a short-cut. You can also make your own roast pork with this recipe, and use the leftovers for this salad.
The salad can be prepared the night before, and kept chilled in the fridge overnight, making it ideal for meal prep.
Ingredients:
- 1 serving (100g or more) roast pork cubed; home-made or buy from Chinese deli stall
- 1 serving (80g) salad use romaine &/or assorted leaves; cut, rinsed & spun dry
- a dollop of sambal chilli optional; to dip roast pork
(A) Orange Vinegrette Salad Dressing
click here to make a bigger batch for meal prep
- 2 tbsp pure orange juice
- 1 tbsp extra-virgin olive oil (evoo)
- 1 tsp white wine vinegar (or apple cider) to taste
- 5 drops lemon juice
- 1 tbsp honey (or maple syrup) to taste
- salt & pepper to taste
(B) Salad Toppings
- small handful cherry tomatoes
- small handful roasted almonds or favourite nuts
- 1 serving (50g or more) cooked brown rice or any (complex) carb
Directions:
- Make orange vinaigrette. Add ingredients (A) in a condiment container, cover and shake until combined. Season to taste.
- Make salad. In a big take-out salad bowl, place salad leaves at the base. Place a piece of food-grade parchment or wax paper on top of the salad. Place roast pork, and salad toppings on top of the wax paper, along with a dollop of sambal chilli on the roast pork (optional) and salad dressing at the side.
- When ready to eat, remove paper. Shake the dressing so that it is emulsified before pouring it over the salad. Toss and enjoy.