Pork Asian

Crispy pork and octopus salad with tomatillo dressing

Name: Crispy pork and octopus salad with tomatillo dressing recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: /asian
Ingredients: 1/4 each red and savoy cabbage, shredded (we used a mandoline); 2 green apples, cut into matchsticks; 1 bunch mixed small baby heirloom radishes, trimmed; 30g roasted pepitas; 1 tbs nigella seeds; 100g pork crackling (from Asian and specialty food shops); 1 brown onion, chopped; 1 garlic bulb, halved horizontally; 1/4 bunch thyme; 1/4 bunch oregano; 3 (1kg total) small octopus, cleaned, tenderised; 180g canned tomatillos (from specialty food shops), drained; 1 pickled jalapeño, finely chopped, plus 2 tbs pickling liquid; 3 garlic cloves, crushed; 1 tbs each fish sauce & sherry vinegar; 50ml extra virgin olive oil; 1 tbs caster sugar

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Crispy pork and octopus salad with tomatillo dressing

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by Elvis Abrahanowicz

Oct 04, 2019

We can't think of one ingredient that would make this summer salad, by Elvis Abrahanowicz and Ben Milgate, better.

1/4 each red and savoy cabbage, shredded (we used a mandoline)
2 green apples, cut into matchsticks
1 bunch mixed small baby heirloom radishes, trimmed
30g roasted pepitas
1 tbs nigella seeds
100g pork crackling (from Asian and specialty food shops)

Braised octopus

1 brown onion, chopped
1 garlic bulb, halved horizontally
1/4 bunch thyme
1/4 bunch oregano
3 (1kg total) small octopus, cleaned, tenderised

Tomatillo dressing (makes about 1 cup - 250ml)

180g canned tomatillos (from specialty food shops), drained
1 pickled jalapeño, finely chopped, plus 2 tbs pickling liquid
3 garlic cloves, crushed
1 tbs each fish sauce & sherry vinegar
50ml extra virgin olive oil
1 tbs caster sugar

Method

1.

For the braised octopus, place all ingredients and enough water to cover the octopus in a large heavy-based saucepan with a lid. Bring to the boil over high heat, then reduce heat to low, cover with lid and simmer for 1 hour or until octopus is very tender. Remove octopus from braising liquid, remove heads and discard. Return tentacles to braising liquid, cover and keep warm until ready to serve.
2.

For the tomatillo dressing, place all ingredients in a blender and whiz until combined and smooth. Season and set aside.
3.

Place cabbages, apple, radish, pepitas and nigella seeds in a large bowl. Add as much dressing as you like, season and toss to combine. Transfer to a serving platter and scatter over octopus and crackling. Serve with remaining dressing alongside.