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Pork Preparation

Lemon-Garlic Aioli Preparation

Mixed Greens Preparation

  • Mixed Greens 300.0 g

Baby Potatoes Preparation

French Beans Preparation

  • French Beans, trimmed 90.0 g

Shiitake Mushrooms Preparation

  • Shiitake Mushrooms, halved 120.0 g


  • Cherry Tomatoes, halved 60.0 g
  • Alfalfa sprouts 15.0 g
  • Tom Yao 30.0 g

Bagnet like you’ve never served before! A mix of the sinful and healthy, the pork in this salad is simmered in flavourful broth and dressed with deliciously creamy mayonnaise!



  1. Pork Preparation

    • Place the pork slab in a pot with water seasoned with Knorr Pork Broth, onions, peppercorns, and bay leaves
    • Simmer for 1 1/2 hours or until fork-tender
    • Air-dry the pork on a cooling rack for at least 24 hours
    • Pierce its skin with a fork to release excess moisture and fat (this will also help create a crispy exterior)
    • In a wok, heat oil to 350F
    • Deep-fry the pork until golden brown and crisp
    • Slice the deep-fried pork (bagnet) into desired portions
    • Set aside and keep warm
  2. Lemon-Garlic Aioli Preparation

    • In a bowl, combine the Lady's Choice Real Mayonnaise, lemon juice, garlic, mustard, honey, salt, and pepper
    • Mix well
    • Chill until ready to use
  3. Mixed Greens Preparation

    • Soak the greens in an ice-cold water bath for at least 30 minutes
    • Spin them dry
    • Chill until ready to use
  4. Baby Potatoes Preparation

    • Season the baby potatoes with olive oil, Knorr Aromat Seasoning Powder, paprika, and pepper
    • Pan roast until tender
    • Keep warm
  5. French Beans Preparation

    • Heat olive oil in a pan and saute the blanched beans
    • Season with Knorr Aromat Seasoning Powder and pepper
    • Keep warm
  6. Shiitake Mushrooms Preparation

    • Heat olive oil in a pan and saute the mushrooms
    • Season with Knorr Aromat Seasoning Powder and pepper
    • Keep warm
  7. Assembly/Presentation

    • On a serving platter, lay the mixed greens
    • On a separate plate, toss the warm baby potatoes, mushrooms, french beans, half of the sliced bagnet, and half of the cherry tomatoes, in the lemon-garlic aioli
    • Lay this atop the greens on the serving platter
    • Garnish with Tom Yao and alfalfa sprouts
    • Arrange the cherry tomatoes around the salad
    • Place the remaining bagnet atop the alfalfa sprouts
    • Serve