Salad with Lightly Boiled Pork

Salad with Lightly Boiled Pork
Photographed by Manao Okamoto

Recipe by
Makiko Oda







Calorie count is per serving.

Ingredients (Serves 2)

  • 250 g pork shoulder (thinly sliced)
  • 2 tbsp flour
  • 4 leaves lettuce
  • 6 shiso leaves

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • 8 cherry tomatoes
  • [For the ume plum dressing:]

    • 1 umeboshi (pickled plum)
    • 2 tbsp rice vinegar
    • 1 tsp soy sauce
    • A pinch of sugar
    • 3 tbsp vegetable oil



Tear the lettuce into easy-to-eat pieces. Put the lettuce pieces into a bowl of cold water and let rest for about 20 min or until crisp. Strain, then dry further with a paper towel.


Heat 1 liter of water in a pot over high heat. When it comes to a simmer, add an additional 200 ml of cool water to reduce the temperature to 75–80°C. Cooking the pork at this temperature will help prevent it from becoming tough.


Place the pork in a bowl and sprinkle with flour, then mix briefly mix with your hands to coat. Coating the pork with flour in this way will help the dressing stick to it later, and give it a smoother texture.


Place the flour-coated pork in the pot of hot water and immediately remove from heat. Use cooking chopsticks to slowly and gently loosen the pork and let cook for 2–3 min or until cooked through. Strain dry.


Let the pork cool in the strainer. If you transfer the pork to cold water, the meat will become tough and the fat will clump, giving it an undesirable texture.


Make the dressing: remove the pit from the umeboshi pickled plum and use a knife to finely chop/mash the fruit. Transfer to a small bowl. Add the vinegar and mix thoroughly with a spoon. Add the soy sauce and sugar and mix in, then mix in the vegetable oil a bit at a time, until the dressing is thickened.


Tear the shiso leaves by hand into easy-to-eat pieces. Remove the stems from the cherry tomatoes and cut into quarters. Arrange the lettuce on the plate, then add the shiso leaves and cherry tomatoes, and top with the cooled cooked pork. Pour the dressing over top.