Salad with mushrooms, tomato and Pork Luncheon Meat

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Salad with mushrooms, tomato and Pork Luncheon Meat

  • 1 h 25 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 200 g Green asparagus
  • 200 g Mushrooms
  • 8 Tomatoes
  • 4 tsp Oil
  • 1 tsp Sugar
  • 4 tsp Soy sauce
  • 4 tsp Seame oil
  • 4 tsp Parmesan
  • Salt
  • Freshly ground pepper
  • Fresh ginger
  • Fresh coriander
  • Salad leaves
  • Wheat flour
  • Chili powder
  • Water
  • Oil
Print recipe


Dice the Pork Luncheon Meat, coat it in wheat flour and sprinkle with chili powder. Heat oil in a pan and fry the diced meat until golden.

Cut tomatoes, asparagus and mushrooms into small pieces.

Blanche the asparagus for 2 minutes in boiling water in a pan.

Whisk together a dressing of oil, sugar, light soy sauce, sesame oil, salt, freshly ground pepper, fresh ginger, parmesan and fresh coriander (save a little coriander for garnishing).

Mix the diced Pork Luncheon Meat with the tomatoes, asparagus, mushrooms, salad leaves and dressing and serve.