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Warm five-spice pork and apple salad

Steamed scallops Warm five-spice pork and apple saladspiced carrot puree & vermicelli noodles

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Heart friendly, Lactose free, Low Carb, Nut free
Course: Lunch, Main, Side dish
Favourite flavours: Pork, Salad

Warm five-spice pork and apple salad
INGREDIENTS

¼ cup (95g) char siu sauce
1 teaspoon Chinese five-spice
600g pork fillet
150g baby spinach leaves
1 medium (150g) apple, cored, sliced thinly
1 cup (80g) bean sprouts
1 fresh long red chilli, seeded, cut into long thin strips, optional
2 tablespoons lime juice
1 tablespoon olive oil
METHOD

Combine sauce and five-spice in a small bowl. Brush the pork with half of the sauce mixture.

Cook pork in a non-stick frying pan, over low-medium heat, covered loosely with foil or lid, until browned all over and cooked as desired. Brush remaining sauce mixture over pork during cooking. Cover pork; stand 5 minutes. Slice pork thinly.

Arrange spinach, apple and bean sprouts on plates with pork; drizzle with combined chilli, juice, oil and salt and pepper to taste.

Not suitable to freeze or microwave.

Cook's note: We used green apple for this recipe; nashi, pear and red apple are also suitable, if desired.

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