If you have been following my pulled pork recipe series till now, I covered a delightful twist on a classic dish – Pulled Pork. My version used Asian spices and seasonings such as Dark Soy and Star Anise, as well as naval oranges – a citrus favorite that is widely available in summer – to create a savory and versatile protein dish that can be used in a variety of dishes.
After you have made a huge batch of it (and hopefully not finished it all in one sitting!), portion it, and freeze/chill it for easy use throughout the week.
Rather than go with the usual mash, veg and pulled pork (which is perfectly delicious and fine), I thought it would be more interesting to continue along the same Asian flavor train and share recipes involving Rice, Bread, and even a low-carb option!
Just like you, at the end of a busy day, it is hard for me to decide on what to eat. How I decide is usually determined by asking myself what kind of cuisine I prefer to eat – Western / Asian, followed by Rice/Noodles/Bread/Others? Singapore is a melting pot of international cuisines, and so choices can vary greatly. I find that my decision-making matrix helps narrow the choices down greatly.
As a result, when I make my dishes and recipes I also think along these lines, “What Rice, Noodle, or Bread dish can I make with this?” You may start to see this trend in my recipes and future ones. I do it so that you get to enjoy a variety of foods in many different ways – The same way that I like to eat.
In the last part of my “Asian Pulled Pork” series, I would like to share this recipe for my Asian Pulled Pork Noodle Salad. Tender pulled pork, fresh herbs, a bit of spice from the chilli and crunchy carrots make this noodle salad fun and exciting to eat!
Asian Pulled Pork Noodle Salad
Tender pulled pork, fresh herbs, a bit of spice from the chilli and crunchy carrots make this noodle salad fun and exciting to eat!
- 70 g orange pulled pork from orange pulled pork recipe
- 2 medium carrots washed, peeled and grated
- 50 g fresh mint leaves washed and torn
- 50 g fresh coriander washed, roots removed and torn
- 100 g dried thin rice vermicelli soaked in boiling hot water for 15 minutes
- 1 tbsp toasted sesame seeds optional
Thai Style Dressing
- 1 medium red chilli washed and sliced on a bias
- 1 clove garlic peeled and finely chopped
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp fish sauce
- 1 tbsp castor sugar
- 2 tbsp water
Boil an amount of water sufficient to cover the rice vermicelli.
Place rice vermicelli in a large mixing bowl, and carefully pour in boiling water. Cover with a lid, and set aside to rehydrate for 10 minutes.
Mix all dressing ingredients together, and taste. Adjust flavor to preference. More/less sweet/sour/spicy/salty.
Reheat pulled pork via preferred method (microwave, stovetop, etc).
To serve, drain rice noodles and toss in mixing bowl with pulled pork, herbs, vegetables, and dressing.
Serve and enjoy!
- This salad allows you to stretch a little pork a long way. Just add in more rice noodles, vegetables and herbs.
- My preference for the dressing is a good balance of sour, sweet, hot, and salty. Adjust to your personal tastes!
- Crushed toasted peanuts and sesame seeds are a welcome addition to this dish. I have excluded it in case of allergies.
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