Crispy Pork San Choy Bow with Sesame and Tahini Dressing
I am a huge fan of San Choy Bow, it’s one of those dishes you can pop in the middle of the table and everyone can help themselves. It’s a particularly good dinner idea for kids too as they love to eat food with their hands.
If you have fussy eaters you can deconstruct it and everyone can make their own but it does look impressive in the middle of the table if you make a big board of it.
If pork isn’t your thing swap it out for chicken or tofu.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 kg Piece Of Pork Belly
- 1 Iceberg Lettuce, Washed And Peeled Into 6 Cups
- 1 Carrot, Julienned
- 1/4 Red Cabbage, Thinly Sliced
- 1/4 White Cabbage, Thinly Sliced
- 1/2 bunch Fresh Coriander
- 2 Red Chillies, Sliced
- 1 tbsp Sesame Seeds
- 2 tbsp Tahini
- 2 tbsp Soy Sauce Or Tamari Sauce
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Sesame Oil
- 2 tbsp Olive Oil
- 1 Garlic Clove, Crushed
- 1 tbsp Fresh Ginger, Grated
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How to Make Crispy Pork San Choy Bow with Sesame and Tahini Dressing:
- Preheat oven to 230°C.
- Dry the pork skin thoroughly and rub with salt. Place in the hot oven and cook until the skin has crackled about 35 mins. Reduce heat to 160°C and cook for another 30 mins.
- Wash the lettuce cups, dry them and place on a large serving board.
- Top with carrot, cabbage, coriander, spring onion, chilli, sesame seeds and pork belly
- To make the sauce, combine all ingredients and mix well, you can drizzle it over the San Choy Bow or place in a bowl or a jug and let everyone help themselves!