Warm Salad Of Beansprouts With Pork Crackling Recipes

WARM SALAD OF BEANSPROUTS WITH PORK CRACKLING

Steps:

• Heat oven to 180C/160C fan/gas 4. Lay the pork, skin-side up, on a shallow baking tray and sprinkle liberally with flaky sea salt. Cover with baking parchment and lay a second baking tray on top. Put a weight on top of the tray (such as a casserole dish), then put in the oven. Bake for 40 mins, then turn the oven up to 200C/180C/gas 6 and cook for another 20 mins or until the skin is deep golden and crisp. If it's not quite ready, return to the oven and check every 10 mins.
• Remove the crackling from the parchment and leave it to rest on a cooling rack. Spoon 2 tsp of the leftover pork fat into a large mixing bowl with the white pepper, sesame oil and oyster sauce to make a dressing. Bring a large pan of water to the boil, then add the beansprouts and cook for 3 mins until just hot through. Drain, then put the sprouts into the bowl with the dressing and mix well. To serve, break up the pork crackling and sprinkle liberally on top.

WARM SPINACH SALAD WITH PORK MILANESE

Steps:

• Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
• Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.