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Prepare the Gochujang Vinaigrette: In a small bowl, whisk together the Trader Joe's Gochujang Paste, Trader Joe's Rice Vinegar, toasted sesame oil, honey, grated fresh ginger, minced garlic, and water until well combined. Set aside.

Prepare the pork belly: Remove the Trader Joe's Fully Cooked Pork Belly from its packaging. Slice the pork belly into 1/2-inch thick pieces.

Cook the pork belly: Heat a large skillet over medium-high heat. Add the sliced pork belly and cook for 8-10 minutes, turning occasionally, until crispy and golden brown on all sides. Drain on a paper towel-lined plate to remove excess fat.

Assemble the salad: In a large bowl, combine the mixed greens, sliced English cucumber, shredded carrots, sliced radishes, and sliced green onions.

Add the pork belly and dress: Top the salad with the crispy pork belly pieces. Drizzle generously with the prepared Gochujang Vinaigrette. Toss gently to combine.

Garnish and serve: Sprinkle with sesame seeds for garnish. Serve immediately.


Prepare the Gochujang Vinaigrette: In a small bowl, whisk together the Trader Joe's Gochujang Paste, Trader Joe's Rice Vinegar, toasted sesame oil, honey, grated fresh ginger, minced garlic, and water until well combined. Set aside.

Prepare the pork belly: Remove the Trader Joe's Fully Cooked Pork Belly from its packaging. Slice the pork belly into 1/2-inch thick pieces.

Cook the pork belly: Heat a large skillet over medium-high heat. Add the sliced pork belly and cook for 8-10 minutes, turning occasionally, until crispy and golden brown on all sides. Drain on a paper towel-lined plate to remove excess fat.

Assemble the salad: In a large bowl, combine the mixed greens, sliced English cucumber, shredded carrots, sliced radishes, and sliced green onions.

Add the pork belly and dress: Top the salad with the crispy pork belly pieces. Drizzle generously with the prepared Gochujang Vinaigrette. Toss gently to combine.

Garnish and serve: Sprinkle with sesame seeds for garnish. Serve immediately.
