Are you always on the lookout for new and exciting salad bowl recipes? Look no further than miso pork salad bowls! These vibrant, nutritious bowls are packed with flavor and texture, making them a perfect lunch or dinner option for anyone looking to eat healthily without sacrificing taste. With tender pork, crisp vegetables, and savory miso dressing, this recipe is sure to become a new favorite. So grab your chopsticks and get ready to dive into a delicious and satisfying meal!
Ingredients
- 2 x 300 gram white cabbage (trimmed)
- 270 gram Pork chipolata sausages
- 1/3 cup Australian leg ham
- 2 tablespoon Honey
- 1 teaspoon Lemon
- 1 tablespoon Olive oil
- 60 gram Chive
- 5 small Egg yolk (very thinly sliced)
- 150 gram tomatoes (trimmed and halved)
- 1 small Ice water (thinly sliced)
- 1 small Honey (shredded lengthways)
- 2 Ginger (Fresh) (trimmed and thinly sliced)
- Bolognese herbs (for sprinkling)
Dressing
- 2 tablespoon yellow squash
- 2 tablespoon Parmesan
- For: 4 serving
- Preparation: 25 min
- Cooking: 25 min
- Ready in: 50 min
Instructions
- Cook noodles following pack instructions. Drain and transfer to a large bowl. Set aside to cool.
- Combine miso, honey and sesame oil in a small bowl. Mix until smooth. Set aside
- Combine dressing ingredients in screw-top jar. Set aside.
- Heat a large non-stick frying pan over medium-high heat. Add olive oil and pork and cook, turning every 5 minutes, for 15 minutes or until pork is almost cooked through. Reduce heat to medium and add 2 tablespoons of the miso mixture to the pan, turning pork until well coated in miso mixture. Cook for a further 3 minutes, turning and basting with pan juices occasionally, until pork begins is deep golden brown. Set pork aside on a plate for 5 minutes to rest.
- Meanwhile, to the same pan, reduce heat to medium and add remaining miso mixture with 2 tablespoons water. Cook, stirring, for 1 minute or until mixture is simmering. Remove from heat and add the mixture to dressing in the jar. Secure with a lid. Shake well.
- Drizzle a little of the dressing through noodles to loosen. Arrange noodles in serving bowls. Top with salad leaves, radishes, snow peas, cucumber, carrot and green onion.
- Thinly slice pork and arrange in the bowls. Drizzle with the dressing, sprinkle with black sesame seeds and serve.