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Caesar Salad with Crisp Shredded Pork

Chef Alan Wong uses kalua pork—ultratender meat that's been pit-roasted with hot lava rocks—as a savory topping for his version of this ubiquitous salad. As an alternative, try roast pork or duck confit; both are available at specialty shops.

Plus: More Pork Recipes and Tips

  • Servings: 4

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  • 1/2 loaf Italian bread, crusts removed, bread cut into 1-inch cubes
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 anchovy fillet, mashed
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon red wine vinegar
  • Salt and freshly ground pepper
  • 1/2 pound roast pork, coarsely shredded, or two 6-ounce pieces of duck confit, meat removed from the bone and shredded
  • 1 large head of romaine lettuce, torn into bite-size pieces
  • 1/3 cup freshly grated Parmesan cheese


  1. Preheat the oven to 350°. Toss the bread cubes with 1 tablespoon of the oil and spread on a baking sheet. Toast the croutons for about 10 minutes, or until golden and just crisp.
  2. In a blender, combine the anchovy, garlic, Worcestershire sauce, mustard, lemon juice and vinegar and blend until smooth. With the machine on, add the remaining 1/4 cup of olive oil in a slow stream until the dressing is emulsified. Season with salt and pepper.
  3. Heat a medium skillet. Add the pork and cook over high heat until beginning to crisp, about 3 minutes.
  4. In a large bowl, toss the lettuce and croutons with the dressing. Add the Parmesan and toss again. Top with the pork and serve immediately.

Make Ahead

The recipe can be prepared through Step 2 up to 6 hours ahead; let the croutons and dressing stand separately at room temperature.

Suggested Pairing

A glass of crisp Sauvignon (Fumé) Blanc from New Zealand or California would cut the richness of the shredded pork.

Contributed By Photo © Petrina Tinslay Published April 1999

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