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Pork crackling, prawn and watercress salad

Australian Gourmet Traveller recipe for pork crackling, prawn and watercress salad.
Pork crackling, prawn and watercress salad

Pork crackling, prawn and watercress salad

William Meppem
10
20M
30M
50M

This Vietnamese-inspired salad is even more moreish with the addition of crisp pork rind.

Ingredients

Chilli dressing

Method

Main

1.Preheat oven to 200C. Cut pork rind into 6cm-long strips, place in a single layer on an oven tray and roast until crisp (25-30 minutes), then set aside to cool completely.
2.For chilli dressing, combine fish sauce, sugar, lemon juice and 40ml water in a bowl, stirring to dissolve sugar, then add garlic and chilli and set aside.
3.Combine pork rind, prawns, watercress, mint and bean sprouts, drizzle with chilli dressing, toss to combine, serve immediately.

Note Pork rind or skin is available from select butchers. You may need to order it in advance.

Notes

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