Salad plate with pork belly and chilli vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 125 g Lamb's lettuce
- 200 g Carrots
- 200 g Celery
- 1 small onion
- 4-5 Tbsp Herb Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TEASPOON Sweet chili sauce
- 4 TABLESPOONS Oil
- 20 (175 g) wafer-thin slices of delicatessen pork belly cooked (double pork belly; available ready to buy)
Directions
- 1
Clean lamb's lettuce, wash thoroughly and drain. Peel and wash carrots and celery and cut or grate them into very fine sticks. Peel and finely chop the onion. Mix vinegar with salt, pepper and sweet chili.
- 2
Add onions and oil, stir in. Arrange five slices of pork belly with salad and vegetable strips on plates. Spread some vinaigrette over them. Serve the rest separately.
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