Vietnamese-style pork salad

2 servings Prep: 5 mins, Cooking: 7 mins
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Asian pantry staples like fish sauce and sesame oil make this pork salad absolutely delicious!

By Independent Contributor November 15 2021
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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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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.ultimate-salads-book

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