Rei-shabu (Cold Pork Salad)
A phenomenally refreshing summer main dish. Paper-thin slices of pork belly are quickly swished in hot water to remove excess fat, instantly chilled in ice water to retain tenderness, and served over crisp salad greens with a rich sesame dressing.
Ingredients
- 1/2 lb Paper-thin sliced pork shabu-shabu cut
- 4 cups Mixed salad greens lettuce, spinach
- 1/2 Cucumber sliced thin
- 1/4 Red onion sliced paper-thin
- 1 tbsp Sake for boiling water
- 4 tbsp Roasted sesame dressing Goma Dare
- 1 tsp Soy sauce
- 1 pinch Toasted sesame seeds
Instructions
- Prepare the Water Bath: Bring a pot of water to a gentle simmer (do not boil aggressively). Add 1 tbsp of Sake to the water to remove any pork smell. Prepare a separate large bowl filled entirely with ice water.
- Cook the Pork (Shabu Shabu): Using chopsticks, drop 2 or 3 slices of the paper-thin pork into the simmering water. Swish them gently for exactly 10 to 15 seconds until they just turn white and cook through.
- Shock the Pork: Immediately transfer the hot pork slices directly into the ice water bath. This instantly halts the cooking, tightens the meat, and washes away the fat. Once cold, drain the pork incredibly well and pat dry with paper towels.
- Assemble the Salad: Arrange the crisp mixed greens, sliced cucumbers, and paper-thin red onions beautifully on a large serving platter.
- Dress and Serve: Pile the cold, tender pork slices high in the center of the vegetables. Drizzle the rich, creamy roasted sesame dressing generously over the meat and greens. Garnish with toasted sesame seeds and serve immediately.
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