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.
4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print


  • 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


  • ¼ cup palm sugar
  • 2 tbsps fish sauce
  • 3 tbsps lemon or lime juice

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.


To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.


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

Download or print the recipe