Get that street food vibe right on your plate! Tender pork neck meets juicy pointed cabbage and fresh iceberg lettuce – a low-carb treat that's filling and delightful.
Sometimes you just want something hearty, yet light and not heavy on the stomach. That's where our low-carb salad with juicy pork neck, crunchy pointed cabbage, and fresh iceberg lettuce comes in!
Imagine strolling through the bustling alleys of Bangkok or the bustling markets of Ho Chi Minh City, where the aroma of grilled meat and fresh herbs fills the air. This type of food—quick to prepare, full of flavor, and often featuring a brilliant combination of protein and fresh vegetables—is at the heart of street food culture.
This salad perfectly captures that essence: uncomplicated yet incredibly satisfying, bringing those exciting textures and flavors you know from street food right to your plate, without the carbs.
Preperation 30 minutes
Cooking 20 minutes
Servings 2
Difficulty: Medium
Ingredients
(optional)
(optional)
Required tools
Frying pan
or Plancha
Medium aluminum bowl
Cutting knife
Steps
Preparation
1
If purchased whole, cut the pork neck into steaks about the thickness of your thumb, and then cut these into strips or cubes. Choose a thickness of about 2 cm.
Pork neck (200 Grams)
2
Marinate the pork neck in a bowl with your choice of spices. I use a dry pork seasoning mix.
Pork neck (200 Grams)Seasoning mix for pork (2 Teaspons)
3
Cut whole leaves, as intact as possible, from the head of iceberg lettuce. To do this, it's best to cut the individual leaves off the stem and carefully peel them off the lettuce head. Take enough leaves to cover the bottom of your desired plate.
Leaves of an iceberg lettuce (2 Pieces)
4
If necessary, remove the outer leaves from the pointed cabbage and, starting at the tip, slice it very thinly. There's no specific amount to measure; cut as much as you want to eat. My recommendation is about a large handful.
Pointed cabbage (100 Grams)
5
Wash the pointed cabbage and iceberg lettuce with clean water in separate bowls.
Pointed cabbage (100 Grams)Leaves of an iceberg lettuce (2 Pieces)
Cooking
6
Preheat your frying pan over high heat. Once the pan is hot, add the clarified butter and let it melt.
Clarified butter (1 Tablespoons)
7
Spread the clarified butter over the pork neck and sear it on all sides. Let it brown, but don't let it burn. If necessary, reduce the heat to medium.
Pork neck (200 Grams)
8
When the meat is almost done, add the chopped cabbage and onions and fry until it becomes soft and shrinks slightly.
Pointed cabbage (100 Grams)Onions (1 Pieces)
9
Once the cabbage has collapsed, you can turn off the heat of the frying pan and serve.
Serving
10
Place the iceberg lettuce on the plate and drizzle with the juice of a fresh lemon or balsamic vinegar (white or black).
Leaves of an iceberg lettuce (2 Pieces)Lemon (0.5 Pieces)
11
Then place the pointed cabbage and onions on the lettuce leaves and finally the meat.
