Chunky Bacon and Cucumber Salad

A spicy Sichuan-style salad featuring smoky bacon lardons and crisp cucumber stir-fried with fragrant spices, chillies, and lime.

Quick Pork Spicy Salad Sichuan

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

per serving

18 g total

Fat

54.3g

per serving

108.6 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Clear Rice Vinegar

or cider vinegar

Liquids

Shaoxing Rice Wine

or dry sherry

Lime Juice

Meat

100

Smoked Lardons

cut into 1cm thick pieces

NutsSeeds

piece

Dried Chilli

long

Sichuan Peppercorns

piece

Star Anise

whole

pinch

Sea Salt

pinch

Dried Chilli Flakes

handful

Coriander Leaf

roughly chopped

handful

Peanut

dry-roasted

OilsFats

Groundnut Oil

Sesame Oil

toasted

Chilli Oil

Vegetables

piece

Red Chilli

de-seeded and finely chopped

200

Cucumber

halved lengthways, de-seeded and sliced into 1cm thick wedges

Method

Heat a wok until smoking, add groundnut oil, dried chillies, and Sichuan peppercorns, then stir-fry until fragrant.

Add star anise, bacon lardons, and fresh chilli, then stir-fry for 2-3 minutes until the bacon edges brown.

Add rice wine, vinegar, and sesame oil, followed by the cucumber, and stir-fry briefly.

Season the mixture with sea salt, chilli flakes, and lime juice while stirring well.

Serve onto a plate, drizzle with chilli oil, then garnish with coriander and peanuts.