Crispy pork belly with sriracha
Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns
Sriracha salmon power bowls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
MARINADE
- 6 salmon fillets
- 60ml coconut aminos or soy sauce
- 60ml sriracha
- 3 garlic cloves
SLAW
- 620g frozen shelled edamame
- 340g cabbage, shredded, and carrots, grated
- 3 spring onionschopped
- 60ml rice vinegar
- 115g low-fat greek yogurt
- ½ tsp grated ginger
Nutrition: per serving
- kcal401
- fat17.8g
- saturates3.2g
- carbs15.7g
- sugars11.7g
- fibre8.1g
- protein40.5g
- salt1.6g
Method
step 1
Cut the salmon into 2.5cm pieces and remove the skin, if you like. Put in a large bowl and add the marinade ingredients with 60ml of water. Stir and cover. Put in the fridge to marinate while you make the slaw.
step 2
Cook the frozen edamame following pack instructions. Put the edamame and other slaw ingredients, plus ½ tsp of salt and ¼ tsp of ground black pepper in a large bowl and stir well.
step 3
Put the salmon and marinade in a large oil-sprayed pan over a medium heat – in two batches if necessary. Cook for 3-4 mins on each side or until cooked through.
step 4
Assemble the bowls by evenly dividing the slaw and salmon pieces. Top with cucumber slices, chopped spring onions and sesames seeds, if you like.
