| | Sweet and sour crunchy pork salad
Sweet and sour crunchy pork salad
Sweet and sour crunchy pork salad 4.3-5 9
  • Calories: 1368 kj
  • Fat: 5g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 220C/200C fan forced. Grease a baking tray and line with baking paper. Combine the plum sauce, soy sauce, rice wine vinegar and garlic in a jug. Place the pork fillet on the prepared tray. Season and brush with 2 tbs marinade, reserving the rest to dress the salad. Roast the pork for 15 minutes or until just cooked through. Cover and set aside for 5 minutes to rest. Thickly slice the pork.
  2. Meanwhile, combine the cabbage, capsicum, pineapple and sugar snap peas in a large bowl. Drizzle with half the reserved dressing and toss to combine.
  3. Arrange sliced pork over the salad and drizzle with remaining dressing. Serve topped with noodles and shallots.
Time for preparing:
15 min.


  • 95g (1/3 cup) plum sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 garlic clove, crushed
  • 500g pork fillet
  • 400g red cabbage, finely shredded
  • 175g baby capsicums, thinly sliced
  • 300g pineapple, peeled, cut into thin wedges
  • 150g sugar snap peas, blanched, sliced
  • 50g fried noodles
  • 2 green shallots, thinly sliced