Sweet and Sour Pork Salad
Serves 2
Ingredients
- For the Pork Chops-
- 2 x 230g (8oz) pork chops
- salt and freshly ground black pepper
- For the Marinade-
- 3 large red chillies, deseeded and chopped
- 4 large garlic cloves, finely chopped
- 1 tsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tsp soft brown sugar
- 1 lime, juiced
- 2 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp groundnut oil
- 2 tbsp basil, chopped
- 2 tbsp coriander, chopped
- For the Salad-
- ½ cucumber, thinly sliced
- 2 small carrots, thinly sliced
- ½ chinese leaf, sliced
- 1 red chilli, deseeded and finely chopped
- 1 tbsp mirin
- 1 tbsp light soy sauce
- ½ tbsp caster sugar
- To Serve-
- Steamed rice
Method
- Pre-heat the oven to 200°C/ gas mark 6.
- Whizz together the marinade ingredients in a blender.
- Season the pork with salt and pepper.
- Pour the marinade into a zip lock bag and add in the pork.
- Leave to marinade for as long as possible.
- Place the pork in a roasting tin with a few spoonfuls of the marinade and cook in the oven for 25 minutes.
- Pour the remaining marinade into a small pan and heat through.
- For the Salad-
- Combine the chilli, mirin, soy and caster sugar in a bowl and mix well.
- Place the vegetables in a large bowl and pour over the dressing.
- Cover the bowl with cling film and leave in the fridge to let the dressing pickle the salad.
- To Serve-
- Place some steamed rice in a bowl and top with a pork chop, drizzle over the sauce and serve with the pickled salad.
