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Serves
4-6 as a side dish
Author Notes
this recipe is vietnamese inspired...bits of protein scattered among fresh sweet and barely altered corn —christy
Ingredients
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4
ears of corn
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3
green onions--finely chopped
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1
red bell pepper--finely chopped
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6 ounces
cooked pork belly*
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6
chives--finely minced
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2 tablespoons
fish sauce
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4 teaspoons
seasoned rice vinegar
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1 1/2 teaspoons
cider vinegar
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1 teaspoon
white pepper
Directions
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steam corn until just tender, do not over cook. allow to cool and remove the kernels from the cob, careful to collect all juice.
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slice the already cooked pork belly into 1/4" slices, then slice 1/4" crosswise to make baton like pieces. pan fry until crispy. set aside.
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place the rest of the ingredients in a large bowl and toss well.
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before serving, toss in the pork belly. if preparing this in advance, and storing the pork belly in the refrigerator, heat the pork belly a bit to remove the chill a bit, before adding to the corn salad.
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*prepare your pork belly as you would like. for this dish, i marinate 8oz of pork belly in root beer over night. i then slow roast in the oven (325) on top of green apples, sea salt, black pepper and a splash of soy sauce. i make larger batches and keep the pork belly in the freezer for quick preparation.
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