Pork & Pineapple Salad

Pork And Pineapple Salad

By The Weekly  , , ,

April 16, 2016

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  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Heat 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.

2To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.

3On 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