Pork Belly & Buckwheat Noodle Salad: A Harmonious Blend
Super Simple Pork Belly & Buckwheat Noodle Salad Recipe / Frozen Pork Belly / Buckwheat Noodles with Soy Sauce Dressing / Salad Greens / How to Make Pork Belly Buckwheat Salad
Hello, it’s Superpower! Today, I’ve made a ‘Pork Belly Buckwheat Salad’. This salad features a generous amount of salad greens, buckwheat noodles, onions, cucumbers, and crispy pan-fried pork belly, all drizzled with a savory soy sauce dressing. While eating pork belly alone can sometimes feel a bit heavy, this salad incorporates plenty of vegetables and buckwheat noodles, making it wonderfully light and delicious. Let’s get started on how to make this delightful Pork Belly Buckwheat Salad!
Ingredients- Salad greens, a generous amount (washed and ready)
- Cucumber, about 3-4 cm long
- Onion, 1/4 medium-sized
- Frozen pork belly, 5-6 slices
- Buckwheat noodles (soba), 0.5 serving (approx. 60-70g)
- Stevia or sugar, 0.5-1 Tbsp (adjust to taste)
- Gochugaru (Korean chili flakes), 2 Tbsp
- Soy sauce, 2 Tbsp
- Vinegar, 2 Tbsp
- Wasabi paste, 1/2 Tbsp
- Toasted sesame seeds, a pinch (for garnish)
- Water, 1-2 Tbsp (for dressing)
- Seaweed flakes (optional, for extra flavor)
- Water (for boiling noodles)
Cooking Instructions
Step 1
Begin by preparing the vegetables for your salad. Take a 3-4 cm piece of cucumber and 1/4 of a medium onion.
Step 2
Slice the cucumber into thin rounds, keeping its natural shape. Thinly slice the onion into strips. To mellow the onion’s sharpness, soak the sliced onion in cold water for about 5-10 minutes. This step ensures a pleasant, crisp bite without an overpowering flavor.
Step 3
Now, let’s whip up the special soy sauce dressing! In a small bowl, combine 2 Tbsp gochugaru, about 1 Tbsp toasted sesame seeds, 1/2 Tbsp wasabi paste (adjust more or less depending on your spice preference), 2 Tbsp soy sauce, 0.5-1 Tbsp stevia or sugar (adjust sweetness to your liking), and 2 Tbsp vinegar. Add 1-2 Tbsp of water to achieve your desired dressing consistency. Whisk everything together until well combined. This creates a flavorful and tangy dressing.
Step 4
It’s time to cook the buckwheat noodles. Fill a pot with an ample amount of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add approximately 60-70g of buckwheat noodles. Cook according to the package instructions, usually for about 3-5 minutes. Be careful not to overcook them, as they can become mushy.
Step 5
Drain the cooked buckwheat noodles thoroughly. Rinse them under cold running water, gently rubbing the noodles together with your hands. This crucial step removes excess starch, resulting in a wonderfully chewy and non-sticky texture. Make sure to drain them very well.
Step 6
Now, let’s get the star of our salad ready: the pork belly. Place 5-6 slices of frozen pork belly in a preheated pan. Cook them over medium-high heat, flipping occasionally, until they are golden brown and crispy. If there’s excessive rendered fat, you can carefully blot it with a paper towel.
Step 7
Arrange a generous amount of fresh salad greens in a large bowl or on a serving plate. This forms the fresh and vibrant base of your salad.
Step 8
On top of the greens, artfully arrange the cooked and drained buckwheat noodles. Next, add the sliced cucumbers, distributing them evenly.
Step 9
Drain the soaked onion slices and place them on the salad. Add the crispy cooked pork belly, which you can cut into bite-sized pieces if desired. Finally, generously drizzle the prepared soy sauce dressing over everything. And then…?
Step 10
Your delicious and satisfying Pork Belly Buckwheat Salad is complete! Enjoy this incredibly flavorful and healthy meal that’s as beautiful as it is tasty!
