Name: Vietnamese-style pork salad
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 600 g pork loin cut into 1cm cubes; 2 tsp sesame oil; 1 1/2 cup cabbage shredded; 1 yellow pepper julienned; 1/2 cup fresh basil; 1/2 cup rocket; 1/2 cup baby spinach; 12 sugar snap peas sliced on the diagonal; bean sprouts to garnish; dried chilli flakes to garnish; 1 tbsp fresh ginger grated; 2 garlic cloves crushed; 2 tsp fish sauce; 2 tbsp soy sauce; 1 tbsp honey; 1 tsp sesame oil; 2 tbsp white wine vinegar; 2 tbsp fresh lemon juice; 1/2 cup olive oil; 1 tbsp honey; 2 tsp fish sauce

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Ingredients (21)

600 g	pork loin — cut into 1cm cubes
2 tsp	sesame oil
1 1/2 cup	cabbage — shredded
1	yellow pepper — julienned
1/2 cup	fresh basil
1/2 cup	rocket
1/2 cup	baby spinach
12	sugar snap peas — sliced on the diagonal
	bean sprouts — to garnish
	dried chilli flakes — to garnish

For the marinade

1 tbsp	fresh ginger — grated
2	garlic cloves — crushed
2 tsp	fish sauce
2 tbsp	soy sauce
1 tbsp	honey
1 tsp	sesame oil

For the dressing

2 tbsp	white wine vinegar
2 tbsp	fresh lemon juice
1/2 cup	olive oil
1 tbsp	honey
2 tsp	fish sauce

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Method:

Whisk the marinade ingredients and pour into a sealable bag. Add the pork and massage the bag to ensure the cubes are well coated. Leave in the fridge to marinate for about an hour.

Heat the sesame oil in a frying pan until hot. Sear the pork cubes on all sides, then lower the heat and continue to cook until done. Allow to rest for a few minutes.

Toss the pork with the salad ingredients in a serving bowl.

Whisk the dressing ingredients, pour over the salad and toss well.

Garnish with bean sprouts and chilli flakes, if using.

Recipe extract from Chantal Lascaris cookbook, The Ultimate Salad Book.