Food & Wine
Five-spice pork salad with fresh plum dressing
Plums not only suit sweet dishes, but savoury dishes too, especially those involving pork. In this recipe, we use fresh, ripe, sweet, juicy plums to make a dressing that is tossed with pork fillet coated and cooked in Chinese five spice, and fresh crunchy vegetables for a salad with an Asian twist.
Serves: 4
Ingredients:
- 600-700g free-range pork fillet (at room temperature)
- 2 tsps. Chinese five spice
- ½ small/medium wong bok cabbage (Chinese cabbage) – if you can't get wong bok cabbage, use raw baby bok choy (it makes a great salad) or any other type of cabbage
- 1 telegraph cucumber
- 1 red capsicum
- 2 spring onions (green part only)
- 1 Tbsp. toasted sesame seeds
Plum dressing
- 8 small ripe red-fleshed plums, stoned, diced
- Juice of 1 lemon
- 2 Tbsps sweet chilli sauce
- 2 Tbsps soy sauce
- 1½ tsps sesame oil
- 1½ Tbsps extra-virgin olive oil
- 1 tsp finely grated ginger
Method:
- Pat the pork dry with paper towels, rub all over with five spice and season well with salt.
- Heat a drizzle of oil in a large fry pan or on a BBQ hot plate. Cook the pork for about 10-15 minutes until cooked medium. Cover with tinfoil and leave to rest for 10 minutes before slicing.
- Wash, trim and very finely shred the cabbage with a sharp knife. Cut the cucumber in half and scrape out the seeds with a teaspoon, then finely slice on the diagonal. Core and finely slice the capsicum. Finely slice the spring onion.
- To make the plum dressing, put all the ingredients in a screw-top jar and shake vigorously until well combined.
- Toss the cabbage, cucumber, capsicum, spring onions and toasted sesame seeds with a drizzle of extra-virgin olive oil and lemon juice, and divide between plates. Top with slices of pork and drizzle over the plum dressing.
Written by Nadia Lim, first appeared on Stuff.co.nz.
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