Salad of White-cooked Pork with Spicy Sichuan Dressing

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

This is an easy dish to make and is a very attractive cold starter. It can be prepared a day ahead and benefits from it Ask your butcher to bone the pork loin and to cut off the skin, leaving a thin amount of fat on the meat The bones can be frozen for stock (pork bones are an essential ingredient in Chinese soup stock) and so can the skin for crackling.

Ingredients

  • 1.35kg/3lb piece of pork loin cut from the best end salt

    Method

    Mise en Place

    Prepare the pork a day ahead of serving: heat a large saucepan two-thirds filled with lightly salted water.