Vietnamese Young Jackfruit Salad

A salad where the fibrous and tender jackfruit flesh soaks up a zesty sauce. The richness of the pork belly meets the crunch of peanuts and the freshness of aromatic herbs.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 476
• Protein: 17 g
• Carbs: 26 g
• Fat: 33 g

Ingredients

• 200 g Pork belly ( whole for cooking )
• 150 g Shrimp ( whole )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 3 tbsp fish sauce
• 2 tbsp White sugar
• 30 g Coriander ( chopped )
• 20 g Mint ( chopped )
• 30 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions
• 500 g Canned green jackfruit ( drained and rinsed )

Instructions

1. Cooking the proteins

   Submerge the pork belly in a pot of boiling water. Cook until the meat is firm but still supple. Add the shrimp for the last 3 minutes until they turn bright pink. Drain, let cool, and slice the pork into thin strips.

2. Preparing the jackfruit

   Drain the green jackfruit. Shred the pieces by hand or with a knife to obtain fibers that resemble pulled meat. Remove any excessively hard parts if necessary.

3. Dressing preparation

   Mince the garlic and chili. In a bowl, mix the fish sauce, lime juice, and sugar. Stir until the sugar is completely dissolved. The sauce should lightly coat the back of a spoon.

4. Final assembly

   In a large bowl, combine the jackfruit, pork, shrimp, and chopped herbs. Pour the dressing and toss vigorously. Sprinkle with crushed peanuts and fried onions just before serving to maintain the crunch.

Chef's tips

• Do not overcook the pork so it retains its texture without becoming dry.
• Dry roast the peanuts in a pan just before crushing them to release their oils.
• If the canned jackfruit has a strong brine smell, rinse it thoroughly under fresh water.

Storage

Consume immediately. The dressing will soften the jackfruit and herbs if left for too long.