Szechuan Grilled Pork and Bean Sprout Salad is a bold, spicy, and refreshing dish that brings together the fiery flavors of Szechuan cuisine with the lightness of a fresh salad. It’s perfect for anyone craving something satisfying but not too heavy.
Start by preparing the pork. Thinly sliced pork shoulder or loin works best for grilling. Marinate the pork in a mixture of Szechuan peppercorns, soy sauce, garlic, rice vinegar, ginger, chili paste or oil, and a touch of brown sugar. The peppercorns give that signature numbing heat, balanced by the savory-sweet marinade. Let the pork soak in this flavor bath for at least 30 minutes.
While the pork is marinating, prepare the salad base. Use a generous handful of fresh bean sprouts as the foundation. Their crisp texture and mild flavor work beautifully with the spiced pork. Add thinly sliced cucumbers, scallions, shredded carrots, and a bit of red chili or bell pepper for color and crunch. Fresh cilantro or Thai basil can also be added for a herbal kick.
Grill the pork over medium-high heat until it’s nicely charred and cooked through. The edges should be slightly crisp, locking in the marinade’s deep flavor. Once done, let the pork rest briefly before slicing into thin strips.
For the dressing, whisk together soy sauce, rice vinegar, sesame oil, a little honey, and a spoonful of chili oil or Szechuan sauce if you want more heat. Drizzle this over the vegetables and toss gently.
To serve, arrange the salad on a platter or individual plates and top with the grilled pork. Sprinkle with toasted sesame seeds, crushed peanuts, or crispy shallots for texture. This salad is delicious warm or chilled, making it great for meal prepping or summer entertaining. Serve it on its own or with a side of steamed rice or chilled noodles for a full meal. It’s spicy, crunchy, and deeply satisfying.
Ingredients
- 2 lbs pork tenderloin thinly sliced
- 3 tbsp Szechuan peppercorns
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 inch ginger minced
- 1/2 tbsp chili flakes
- 4 cups bean sprouts
- 1/2 cup cilantro chopped
- 2 Green onions sliced
Instructions
- In a small bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chili flakes to make a marinade.
- Place the pork slices in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Refrigerate for at least 1 hour, or overnight for best results.
- Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing any excess to drip off, and grill for 2-3 minutes per side, or until cooked through.
- Meanwhile, blanch the bean sprouts in boiling water for 1-2 minutes, then drain and rinse with cold water.
- In a large bowl, combine the grilled pork, blanched bean sprouts, cilantro, and green onions.
- Serve the salad chilled, garnished with extra cilantro and green onions if desired.