Pork and Crispy Wonton Salad
This pork and crispy wonton salad is a perfect appetizer you can make on date nights! Here's a simple recipe you can whip up at home.
Equipment
10-inch skillet or frying pan
Large mixing bowl
Small jar with lid (for shaking dressing)
Paper towels (for draining wontons)
Instant-read thermometer
Airtight container
Plastic wrap (cling film)
Ingredients
Wonton Salad Ingredients
½ pound ground pork - minced pork, about 225g- 2 cups baby salad greens - about 60g
2 medium Roma tomatoes - diced, or any crunchy tomato
¼ medium red onion - thinly diced
¼ cup parsley - fresh ; chopped, about 15g
8 pieces wonton wrappers
¼ cup rice bran oil - 60ml, for frying
Salad Dressing Ingredients
2 tablespoons red wine vinegar - 30ml
2 tablespoons olive oil - extra virgin ; 30ml
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
Wonton Salad Instructions
- Cook the ground pork in a skillet over medium-high heat, breaking it into small pieces, for 5-7 minutes until fully cooked and no longer pink (internal temperature of 160°F / 71°C). Season with a pinch of salt and pepper while cooking. Set aside and allow to cool completely. In a large mixing bowl, combine the baby salad greens, diced Roma tomatoes, sliced red onion, and chopped parsley. Add the cooled pork and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.1/2 pound ground pork, 2 cups baby salad greens, 2 medium Roma tomatoes, 1/4 medium red onion, 1/4 cup parsley, 1 pinch salt, 1 pinch ground black pepper
- Heat the rice bran oil in a 10-inch skillet over medium heat until it reaches approximately 350°F / 175°C, or until a corner of a wonton wrapper dipped in bubbles immediately and steadily. Add the wonton wrappers 1-2 at a time and fry for 2-3 minutes, turning once, until golden and crispy on both sides. Remove with tongs and drain on paper towels.1/4 cup rice bran oil, 8 pieces wonton wrappers
- Once the fried wonton chips are completely cool, store them in an airtight container at room temperature until you are ready to assemble the salad.
Salad Dressing Instructions
- Just before serving, add the extra virgin olive oil, red wine vinegar, salt, and pepper to a small jar. Seal the lid tightly and shake vigorously for 15-20 seconds until the dressing is emulsified. Pour over the chilled salad and toss gently to coat evenly.2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 pinch salt, 1 pinch ground black pepper
How to Serve
- Lay one crispy wonton at the bottom of the plate, add a spoonful of the meat salad on the top.8 pieces wonton wrappers
Notes
Storage: The pork and salad mixture (undressed, without parsley) keeps in the fridge for up to 2 days. Add dressing just before serving.
Wonton Chips: Store fried wonton chips in an airtight container at room temperature for up to 24 hours. Do not refrigerate or they will go soft.
Make-Ahead: Season the raw ground pork and refrigerate for up to 24 hours before cooking. Prep the vegetables and store separately.
Substitution: Ground chicken or turkey works well — cook to 165°F / 74°C instead of 160°F / 71°C. For a lighter option, bake the wontons at 375°F / 190°C for 8-10 minutes.
Pro Tip: Test oil temperature by dipping a corner of wonton wrapper in — it should bubble immediately and steadily. If it doesn't, the oil isn't hot enough and the wrappers will absorb oil instead of crisping.
Chilling Time: The salad benefits from 30-60 minutes of chilling time in the refrigerator. The 15-minute prep time reflects active work only (chopping, cooking pork, frying wontons).
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 2gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 25mgPotassium: 123mgFiber: 0.3gSugar: 0.5gVitamin A: 322IUVitamin C: 6mgCalcium: 9mgIron: 0.4mg
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