Pork And Pineapple Salad
Dig into a pork and pineapple salad for a light meal that pleases your taste buds with a delightful dressing that's sweet-salty-sour.
Yield: 4 Servings
Prep Time: 25 mins
Cook Time: 10 mins
Difficulty Level: 1/5
Ingredients
- 2 tsps olive oil
- 300 g pork fillet
- 200 g dried bee hoon, cook in boiling water for 20 mins or until soft, drain
- ½ pineapple, peel, core and slice thinly
- ½ bunch mint, pick leaves only
- 1 shallot, slice finely
- Crushed peanuts and sliced chilli, to serve
DRESSING
- ¼ cup palm sugar
- 2 tbsps fish sauce
- 3 tbsps lemon or lime juice
Steps
01. Heat oil in a non-stick pan over medium-high fire. Add pork and cook for 5 to 6 mins, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing.
02. To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.
03. On a platter, combine noodles, pineapple, mint and shallot with half the dressing. Toss well. Top with sliced pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.
Photo: Bauer/Scott Hawkins