Food & Wine
Spicy pork salad with fresh plum dressing
Drawing on Asian themes, this recipe combines plums with pork, spices and crunchy vegetables to create a light salad perfect as a meal in its own right.
Ingredients:
- 600-700g free-range pork fillet
- 2 teaspoons Chinese five spice powder
- ½ small/medium cabbage
- 1 cucumber
- 1 red capsicum
- 2 spring onions
- 1 tablespoon of toasted sesame seeds
For the plum dressing
- 8 small ripe red-fleshed plums, stoned, diced
- Juice of a lemon
- 2 tablespoons sweet chilli sauce
- 2 tablespoons soy sauce
- 1½ teaspoons sesame oil
- 1½ tablespoons extra-virgin olive oil
- 1 teapsoonsh finely grated ginger
Method:
- To begin, pat the pork dry with paper towel.
- Rub the pork with the Chinese five-spice powder and season well with salt.
- Heat a drizzle of oil in a large fry pan, or on a BBQ hot plate.
- Cook your pork for around 15 minutes, until medium rare.
- Cover the pork with tinfoil, and let rest for 10 minutes before slicing.
- Wash, trim and very finely shred the cabbage with a sharp knife.
- Cut cucumber in half and scrape out the seeds with a teaspoon, then sliced diagonally.
- Core and finely slice the capsicum. Finely slice the spring onion.
- To make the plum dressing, combine ingredients into a screw-top jar.
- Shake vigorously until the dressing is well combined.
- Toss the cabbage, cucumber, capsicum, spring onions and toasted sesame seeds with a drizzle of extra-virgin olive oil and lemon juice, and divide between plates.
- Top with slices of pork and drizzle over the plum dressing.
Written by Nadia Lim. First appeared on Stuff.co.nz.
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