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Crispy Pork and Octopus Salad with Tomatillo Dressing

Prep Time

        Prep time: 30 minutes
        Cook time: 1 hour
        Yield: Serves 4


    •    1 tbsp nigella seeds
    •    30g roasted pepitas
    •    2 green apples, cut into matchsticks
    •    1/4 each red and Savoy cabbage, shredded
    •    1 bunch mixed small baby heirloom radishes, trimmed
    •    100g pork crackling (from Asian and specialty food shops)

For braised octopus:

    •    1/4 bunch thyme
    •    1/4 bunch oregano
    •    1 brown onion, chopped
    •    1 garlic bulb, halved horizontally
    •    3 small octopus, cleaned, tenderised

For tomatillo dressing (makes about 1 cup - 250ml)

    •    1 tbsp caster sugar
    •    3 garlic cloves, crushed
    •    50ml extra virgin olive oil
    •    1 tbsp each fish sauce and sherry vinegar
    •    180g canned tomatillos (from specialty food shops), drained
    •    1 pickled jalapeño finely chopped, plus 2 tbsps pickling liquid


  1. For the braised octopus, place all ingredients and enough water to cover the octopus in a large heavy-based saucepan with a lid. Bring to the boil over high heat, then reduce heat to low, cover with lid and simmer for 1 hour or until octopus is very tender. Remove octopus from braising liquid, remove heads and discard. Return tentacles to braising liquid, cover and keep warm until ready to serve.
  2. For the tomatillo dressing, place all ingredients in a blender and whiz until combined and smooth. Season and set aside.
  3. Place cabbages, apple, radish, pepitas and nigella seeds in a large bowl. Add as much dressing as you like, season and toss to combine. Transfer to a serving platter and scatter over octopus and crackling. Serve with remaining dressing alongside.

This great family recipe is thanks to delicious at


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