Crisp salted pork and cuttlefish salad

Crisp salted pork and cuttlefish salad

New Thai Food
Jeremy Simons

An unlikely combination this may be, but you could find it becomes a regular at your table. You can cook the cuttlefish or squid on a hotplate or a chargrill pan instead of blanching it if you like – rub with some kecap manis before cooking.


Quantity Ingredient
1 x 200g belly pork
50g sea salt
100ml white rice vinegar
1 litre canola oil, for deep frying
150g cuttlefish or squid, cleaned and scored on the underside


Quantity Ingredient
4 spring onions, shredded
2 long red chillies, julienned
4 cm piece fresh ginger, peeled and julienned
1 bunch coriander, leaves picked and chopped
1 bunch mint, leaves picked and chopped
3 green bird’s eye chillies, finely sliced
1 red asian shallot, finely sliced
1 chinese celery stalk, finely sliced
150ml Yellow bean soy dressing
1 lime, juiced


  1. Place the pork on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 35 minutes until cooked. Cool slightly, then prick the skin all over with a fork and massage the salt and vinegar into the skin. Rub a little salt and vinegar on the other side as well. Place the pork on a wire rack with a tray underneath to catch any drips as the pork cools.
  2. Heat the oil in a wok to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Deep-fry the piece of pork until golden brown and crisp, for about 8–10 minutes. Drain on paper towel. Leave to rest for 5 minutes, then slice the pork into long, fine strips along the grain.
  3. Bring a saucepan of salted water to the boil and blanch the cuttlefish or squid for 1 minute. As soon as it curls up, it’s done. Drain, refresh in cold water and set aside.
  4. To make the salad, mix the salad ingredients together in a mixing bowl.
  5. To assemble, place the salad in the centre of a serving plate and arrange the pieces of pork and cuttlefish on either side, so people can pick up a little of each – pork, cuttlefish and salad – to enjoy together.


  • For an alternative method to assemble this dish, you could simply toss the crisp pork and cuttlefish through the salad ingredients, then transfer to a serving plate.
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