Recipe: Sweet and sour crunchy pork salad
How to Make:
- 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.
- Meanwhile, combine the cabbage, capsicum, pineapple and sugar snap peas in a large bowl. Drizzle with half the reserved dressing and toss to combine.
- Arrange sliced pork over the salad and drizzle with remaining dressing. Serve topped with noodles and shallots.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 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
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