corn and pork belly salad

By • August 3, 2011 0 Comments

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Author Notes: this recipe is vietnamese inspired...bits of protein scattered among fresh sweet and barely altered cornchristy


Serves 4-6 as a side dish

  • 4 ears of corn
  • 3 green onions--finely chopped
  • 1 red bell pepper--finely chopped
  • 6 ounces cooked pork belly*
  • 6 chives--finely minced
  • 2 tablespoons fish sauce
  • 4 teaspoons seasoned rice vinegar
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon white pepper
  1. steam corn until just tender, do not over cook. allow to cool and remove the kernels from the cob, careful to collect all juice.
  2. 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.
  3. place the rest of the ingredients in a large bowl and toss well.
  4. 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.
  5. *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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