Christmas is just over a week away so we’re once again including sprouts in our recipe.

This one uses these little small green gems (we will wear you down until you love them as much as we do) in an Asian style salad served with pork belly.

It is an ideal dish to make after Christmas when, no doubt, you are tired of turkey and party food, et al.

You will also probably have some sprouts leftover from the big day, although we can’t understand why this would be!

The beauty of the dish is its simplicity. It can be put together quickly, which is just what you want over the festive season when you are relaxing.

Twice cooked pork belly squares in an Asian / Xmas style salad

600 gr belly pork braised then crispy fried pork
200 gr of shredded blanched Brussels sprouts
100 gr of shredded carrots, bean sprouts
50 gr of ripped basil, coriander and mint.
45 gr of shredded red onions
100 gr young tender leaves of mizuna and baby kale
150 gr fresh segmented honey pomelo or grapefruit

Asian style dressing
100gr of palm sugar, shaved
100gr of water
Lime juice, chilli minced,


  1. Cut the belly pork into squares, add to a pan and cover with just enough liquid to cover the meat, Bring the pan to the boil, then reduce heat and cook for 1 hour or until the pork is tender.
  2. Drain the pan and in a very hot frying pan add the belly pork squares and cook for 10 minutes over a high heat until brown and crisp.
  3. For the dressing, boil the sugar, water, lime and chilli then reduce to desired consistency. Allow to cool slightly.
  4. Toss all salad ingredients together and dress with dressing .and serve on plate for sharing with the pork.
  5. Sprinkle some crispy shallots and some pomegranate seeds finish with a little sesame oil, sliced spring onions and toasted sesame seeds.
About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.