Warm salad of beansprouts with pork crackling
- Ping Coombes
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Serves 8
More effort
Prep: 10 mins
Cook: 1 hr and 10 mins
A star rating of 5 out of 5.1 ratingRate
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In this side dish, beansprouts are combined with crispy pork skin and oyster sauce for an explosion of flavour
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Ingredients
Nutrition
Units:
MetricUS
-
200g pork
skin, as dry as possible (ask your butcher)
-
flaky sea salt
-
800g beansprouts
– the freshest you can find
-
½ tsp white pepper
-
1 tsp sesame oil
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3 tbsp oyster sauce
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Nutrition: per serving
- kcal134
- fat10g
- saturates3g
- carbs4g
- sugars2g
- fibre2g
- protein5g
- salt0.8g
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Method
-
step 1
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.
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step 2
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.
Recipe from Good Food magazine, November 2014
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