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Asian Pork Salad

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Serves: 4
2 teaspoons rice vinegar
1 small red chilli, finely chopped
2 tablespoons light soy sauce
1 teaspoon julienned fresh ginger
1/4 teaspoon sesame oil
1 star anise
2 teaspoons lime juice
250g / 9 oz Chinese barbecued pork (char siu)
100g / 3 1/2 oz snowpea (mangetout) sprouts
2 spring onions, thinly sliced on the diagonal
1/2 red pepper, thinly sliced

To make the dressing, combine the vinegar, chilli, soy sauce, ginger, sesame oil, star anise and lime juice in a small saucepan. Gently warm for 2 minutes, or until just about to come to the boil, then set aside to cool. Once cool, remove the star anise.

Thinly slice the pork and put in a serving bowl. Pick over the sprouts, discarding any brown or broken ones, and add to the pork. Add the spring onion and capsicum, pour over the dressing and toss well.

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