Pork Bossam Apple Mustard Salad
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Leftover bossam, Korean boiled pork, gets a second life tossed with cabbage, perilla leaves, cucumber, and apple.
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Instead of Korean hot mustard, the dressing uses whole-grain mustard and vinegar, which keeps the heat gentle and lets the seeds give a little pop. Apple sweetness and the minty, herbal note of perilla lighten the fatty pork, and the cabbage stays crisp when the salad goes to the table right away.
Ingredients
Instructions
- 1
Slice 320 g cooked bossam pork 0.5 cm thick and heat in a dry pan over medium heat for 1 minute to revive the aroma.
- 2
Shred 180g cabbage and 20g perilla leaves into 0.3cm strips, and cut 120g cucumber into half-moons.
Thinly slice 160g apple just before mixing to limit browning.
- 3
Whisk together 24 g whole grain mustard, 18 ml vinegar, 16 g oligosaccharide syrup, 3 g salt, and 1 g pepper in a bowl.
- 4
Add vegetables and apple to a large bowl with half the dressing and toss gently until the greens soften just slightly.
- 5
Add the warmed pork, pour over the remaining dressing, and toss once more gently until the meat is evenly coated.
- 6
Pile high on a plate and serve immediately while the vegetables are still crisp.
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