Pork and lychee salad
INGREDIENTS
1 tablespoon peanut oil
300g pork fillet
300g lychees or rambutans, peeled, halved
1 medium (200g) red capsicum, sliced thinly
10cm stick (20g) fresh lemon grass, chopped finely
2 fresh kaffir lime leaves,
shredded finely
100g watercress
2 tablespoons coarsely chopped fresh Vietnamese mint
2 tablespoons drained thinly sliced pickled ginger
2 tablespoons fried shallot
Pickled garlic dressing
1 tablespoon drained finely chopped pickled garlic
2 fresh small red Thai chillies, sliced thinly
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon grated palm sugar
METHOD
Pickled garlic dressing
Place all ingredients in screw-top jar; shake well.
Heat the oil in wok; cook pork until browned all over and cooked through. Cover pork; stand 10 minutes then slice the pork thinly. Place the pork in a medium bowl with Pickled Garlic Dressing; toss to coat the pork all over. Stand for 10 minutes.
Meanwhile, combine the lychees, capsicum, lemon grass, lime leaves, watercress and mint in large bowl.
Add pork mixture to the lychee mixture; toss gently
to combine. Serve sprinkled with the pickled ginger and fried shallot.
Not suitable to freeze or microwave.
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