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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.

QuickPorkSpicySaladSichuan

Estimated Nutrition

Per Serving Total
Calories 592.1 kcals 1184.2 kcals
Carbohydrates 9 grams 18 grams
Fat 54.3 grams 108.6 grams
Protein 14.3 grams 28.5 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Clear Rice Vinegar
or cider vinegar
Liquids
15
ml
Shaoxing Rice Wine
or dry sherry
15
ml
Lime Juice
Meat
100
g
Smoked Lardons
cut into 1cm thick pieces
NutsSeeds
6
piece
Dried Chillies
long
10
ml
Sichuan Peppercorns
1
piece
Star Anise
whole
1
pinch
Sea Salt
2
pinch
Dried Chilli Flakes
1
handful
Coriander Leaves
roughly chopped
1
handful
Peanuts
dry-roasted
OilsFats
15
ml
Groundnut Oil
30
ml
Sesame Oil
toasted
15
ml
Chilli Oil
Vegetables
1
piece
Red Chilli
de-seeded and finely chopped
200
g
Cucumber
halved lengthways, de-seeded and sliced into 1cm thick wedges

Steps

  • 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.