Crispy Pork Salad in a Leaf Cup

Asian-inspired salads are trending at the moment and in this version of a light main meal, we marry crispy pork with a mix of vegetables reminiscent of the East and give it the luscious addition of nectarine for a touch of summer sweetness.

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Cooking Methods

  • Frying
  • Grilling
  • Roasting

Ingredients

Pork salad

    400 g Pork Rashers
    1 pack Coleslaw Mix
    50 g Sugar Snap or Mange Tout Peas, halved
    2-3 Spring onions, thinly sliced length ways
    1/4 Cucumber, julienned
    1 Nectarine, stoned and sliced into thin wedges
    2 tbsp Fresh Coriander, chopped
    1 Head Butter Lettuce (or lettuce of choice)
    Sesame Seeds, toasted

Dressing

    2 tbsp Soy Sauce
    2 tbsp Sunflower or Olive Oil
    1 tbsp Honey
    1 tsp Ginger, grated
    2 tsp Lime Juice (Freshly squeezed, or Food Lover's Lime Juice)
    Salt and Pepper, to taste

Directions

Pork salad

    Make the dressing by combining all ingredients in a jar, shaking to emulsify and allow flavours to develop.
    Place pork rashers under medium-hot grill and cook until crispy, turning to ensure both sides cook evenly.
    Remove from heat and slice finely.
    Combine coleslaw, peas, spring onion, cucumber, nectarine and coriander gently.
    Break whole leaves off lettuce head, wash and pat dry.
    Place the mixed salad into the leaf “cups”, top with bacon and sprinkle with the toasted sesame seeds.
    Drizzle dressing over and serve
    You can substitute the rashers for succulent pork fillets.
    Top it off with some crumbled feta cheese

Notes

You can substitute the rashers for succulent pork fillets.
Top it off with some crumbled feta cheese