inspochef
Back to Chef Mira Lin
The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape

The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape

Transport your mid-day lunch break straight to the bustling street stalls of Hue and Havana with golden, shatteringly crisp pork belly over cool crunchy cabbage, fresh herbs, and tart green apples quick-pickled in tangy lime. Shaken together with an addictive garlicky nuoc cham vinaigrette, this bowl turns any cubicle into an instant tropical vacation.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 8 minutes
2
easy
saladlunchdinner
Desk LunchCrispy Pork BellyQuick PickledHerb Salad+1

Save a copy to your collection for editing

Timeline

13 minutes
0m5m10m13m
Quick-Pickle Apples
4m
Crisp Pork Belly
8m
Shake Dressing
3m
Assemble Salad Base
2m
Garnish and Dress
3m

Ingredients

  • 12 oz cooked pork belly(cut into 1/2-inch bite-sized cubes; leftover roasted or store-bought pre-cooked works wonders)
  • 1 tsp cooking oil(neutral high-heat oil like avocado or canola)
  • 1 Granny Smith apple(cored and thinly sliced into matchsticks)
  • 1 shallot(peeled and thinly sliced into rings)
  • 1/3 cup rice vinegar(unseasoned)
  • 1.5 tbsp granulated sugar(divided: 1 tbsp for pickling, 1/2 tbsp for dressing)
  • 1/2 tsp kosher salt
  • 3 tbsp fresh lime juice(about 2 juicy limes, divided: 1 tbsp for pickling, 2 tbsp for dressing)
  • 2 tbsp fish sauce
  • 2 tbsp warm water
  • 2 cloves garlic(finely grated or minced)
  • 1 Thai bird's eye chili(thinly sliced; deseeded if sensitive to heat)
  • 4 cups green cabbage(very thinly shredded)
  • 2 Persian cucumber(thinly sliced into half-moons)
  • 1/2 cup fresh mint leaves(roughly torn)
  • 1/2 cup fresh cilantro leaves and tender stems(roughly chopped)
  • 1/4 cup roasted salted peanuts(crushed, for garnish)

Instructions

  1. 1

    Clear your departure gate—aka cutting board! In a medium glass bowl, whisk together 1/3 cup rice vinegar, 1 tbsp lime juice, 1 tbsp granulated sugar, and 1/2 tsp kosher salt until the sugar dissolves. Drop in 1 cored and thinly sliced Granny Smith apple and 1 thinly sliced shallot, tossing to submerge completely. Let them quick-pickle on the counter while everything else happens.

    4 min

    Tip: Slice the apples thinly so they drink up that puckery brine in record time.

  2. 2

    Set a large skillet over medium-high heat with 1 tsp cooking oil. Add 12 oz cooked pork belly in a single layer. Fry, stirring occasionally, until deeply golden brown and audibly crackling on all sides, about 6 to 8 minutes. Transfer to a paper-towel-lined plate to keep ultra-crisp.

    8 min

    Tip: Pork belly already renders fat, so you only need a drop of oil to get the sear rolling.

  3. 3

    While the pork belly gets its sizzle on, grab a clean mason jar. Combine remaining 2 tbsp fresh lime juice, 2 tbsp fish sauce, 2 tbsp warm water, remaining 1/2 tbsp granulated sugar, 2 finely grated cloves garlic, and 1 thinly sliced Thai bird's eye chili. Screw the lid on tight and shake vigorously until emulsified.

    3 min

    Tip: Give the jar a good 20-second workout—the warm water dissolves the sugar instantly.

  4. 4

    In two wide serving bowls or portable lunch containers, build your crunchy landing strip by dividing 4 cups thinly shredded green cabbage and 2 thinly sliced Persian cucumbers.

    2 min

    Tip: Shredding the cabbage super fine allows it to catch every splash of vinaigrette.

  5. 5

    Drain the pickled apples and shallots from their brine. Scatter them over the cabbage beds along with the warm crispy pork belly, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves and tender stems. Drizzle generously with the shaken mason jar dressing and top with 1/4 cup roasted salted peanuts.

    3 min

    Tip: Pack the dressing and crisp pork separately if traveling to the office, then combine at your desk.

Chef's Notes

Think of this bowl as your ultimate midday culinary escape! Pre-cooked pork belly makes this lightning-fast on busy weeknights or rushed lunch mornings. The sharp, tart crunch of quick-pickled green apples cuts straight through the decadence of the crackling pork belly, while fistfuls of fresh mint and cilantro give that lively street-market buzz.

Frequently Asked Questions

How long does The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape take to make?

The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape takes about 18 minutes total. That includes 10 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape?

The main ingredients are: cooked pork belly, cooking oil, Granny Smith apple, shallot, rice vinegar, granulated sugar, kosher salt, fresh lime juice, fish sauce, warm water, garlic, Thai bird's eye chili, green cabbage, Persian cucumber, fresh mint leaves, fresh cilantro leaves and tender stems, roasted salted peanuts.

What type of meal is The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape?

The Havana-to-Hue Crispy Pork Belly & Quick-Pickled Green Apple Desk Escape is categorized as: salad, lunch, dinner.