Pork pot roast salad 焼豚のサラダ

japanese cake

This is yet another quick starter dish. Even for us (small eaters), I should have made more in retrospect. We got a whole pork loin since the price was really good. I roasted half (in the oven). I made Sino-Japanese style pot roast 焼豚/煮豚 and several chops from the remainder. Since the cooking liquid for the pot roast is so flavorful, I  made “seasoned” eggs or 味付け卵 (as usual) by marinading soft boiled eggs in the pot roast cooking liquid. This is a salad made of these leftover items.

This is for two tiny servings as seen in the picture. I sliced and cut the pork in rather wide strips (4 slices). I skinned and sliced Campari tomatoes (4). I sliced scallions (two) on a slant. For dressing, I mixed mayonnaise (1 tbs) and the cooking liquid of the pot roast (1/2 tbs or so) and  dressed the above ingredients. I added the seasoned egg cut into quarters as garnish.

This is a small quick and nice dish. The addition of the pot roast cooking liquid, which has now congealed into a soft jell, has a nice sweetness, saltiness and the flavor of star anise 八角 which makes this dish really good. The flavors permeate the egg as well as the dressing. I should have made more.

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