this recipe is vietnamese inspired...bits of protein scattered among fresh sweet and barely altered corn —christy
4-6 as a side dish
ears of corn
green onions--finely chopped
red bell pepper--finely chopped
cooked pork belly*
seasoned rice vinegar
1 1/2 teaspoons
In This Recipe
steam corn until just tender, do not over cook. allow to cool and remove the kernels from the cob, careful to collect all juice.
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.
place the rest of the ingredients in a large bowl and toss well.
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.
*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.