Ingredient:
250g thinly sliced pork, belly or loin
50g daikon mooli radish
plum tomatoes
mixed salad leaves
ponzu citrus soy sauce
Method:
In a small saucepan, bring some water to the boil. Reduce to a simmer once boiling.
Take a slice of the pork loin or belly as per your preference, and place it into the simmering water. Allow to cook for about 1-2 mins until the colour has fully
changed. Set the slice on a refrigerator safe plate.
Repeat the previous step for all remaining slices.
Place the cooked pork slices in the refrigerator until chilled. If you want to speed this process up for a quick meal, feel free to place the pork in a bowl of ice water until chilled.
Grate the daikon mooli radish; this is called oroshi in Japanese. Cut the tomatoes into quarters.
Plate the mixed salad leaves on a plate and top with the tomatoes and pork slices. Top with the grated daikon and then pour on the ponzu citrus soy sauce to taste. Enjoy on a hot summer day for lunch or a light dinner.
250g thinly sliced pork, belly or loin
50g daikon mooli radish
plum tomatoes
mixed salad leaves
ponzu citrus soy sauce
Method:
In a small saucepan, bring some water to the boil. Reduce to a simmer once boiling.
Take a slice of the pork loin or belly as per your preference, and place it into the simmering water. Allow to cook for about 1-2 mins until the colour has fully
changed. Set the slice on a refrigerator safe plate.
Repeat the previous step for all remaining slices.
Place the cooked pork slices in the refrigerator until chilled. If you want to speed this process up for a quick meal, feel free to place the pork in a bowl of ice water until chilled.
Grate the daikon mooli radish; this is called oroshi in Japanese. Cut the tomatoes into quarters.
Plate the mixed salad leaves on a plate and top with the tomatoes and pork slices. Top with the grated daikon and then pour on the ponzu citrus soy sauce to taste. Enjoy on a hot summer day for lunch or a light dinner.
