How to make a Malaysian style pork salad
This fresh and vibrant salad has all the elements of south-east Asian cooking from limes, soy sauce and spring onions
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Your support makes all the difference.Malaysian style pork salad
Serves 2
For the dressing
Juice of 2 limes
2 cloves of garlic, grated
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp honey
2 pork loin medallions or steaks
For the salad
50g dry rice noodles
60g spiralised courgettes
60g spiralised carrot
60g beansprouts
35g sugar snap peas, sliced diagonally
2 spring onions, thinly sliced
2 x small red chillies (optional), sliced
Large handful of fresh coriander, chopped
Four sprigs of fresh mint, chopped
1 tbsp dry roasted peanuts, crushed
Mix together all of the ingredients for the dressing in a medium bowl, use half to coat the pork loin (set the other half aside) and leave for 10 minutes. Boil the kettle. Pour the boiling water into a bowl with the noodles, leave to soak until soft, then drain and cool under cold water.
Heat a frying pan on a medium heat. Add a splash of oil to the frying pan and carefully add the pork. Cook over medium heat for around four minutes on each side or until the pork is cooked. Remove from the heat and rest the pork before slicing.
Mix together all the salad ingredients with the rest of the dressing and the drained noodles. Transfer the salad to two bowls, slice the pork and place it on top of the salad to serve.
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