Great for picnics, and leftovers make great lunch-box fillers.
Lemongrass pork, mizuna and glass noodle salad
Ingredients
- MARINADE
- 2 lemongrass stalks, thinly sliced, white bits only
- 30ml rice wine
- 5ml sesame oil
- 1 chilli, seeded and thinly sliced
- 4 garlic gloves, chopped
- 10ml fresh ginger, chopped
- 30ml soy sauce
- 2 thick pork chops, bone and fat removed
- DRESSING
- juice of 3 limes
- zest of 1 lime
- 30ml peanut oil
- 2ml sesame oil
- 15ml honey
- SALAD
- 100g mizuna, washed and dried
- 1 red onion, thinly sliced
- 100g baby corn, chopped
- 40g fresh coriander, chopped
- 50g mint, chopped
- 300g thin rice noodles, cooked
- salt and freshly ground black pepper, to taste
Instructions
1
Mix together the ingredients for the marinade and cover the pork chops. Marinate for about 1 hour. Preheat the oven to maximum setting.
2
Place the pork chops on a baking tray and roast until cooked through and golden. Rest for a few minutes before slicing into thin strips.
3
Mix together the dressing ingredients.
4
Toss the salad ingredients with the sliced meat. Pour over the dressing and mix well. Serve at room temperature.
