Serves 3
So fresh, crunchy, and inviting, I dare you not to love this simple and zesty salad.
INGREDIENTS
- 450 grams of pasture raised pork fillet
- 2 Tbsp honey (divided in half)
- 2 Tbsp coconut aminos (divided in half)
- 2 Tbsp sesame oil (divide in half)
- 2 Tbsp tamari sauce
- 2 large fresh garlic cloves crushed (divided in half)
- 2Tbsp ground black pepper
- 1-2 tsp natural salt
- 1 to 1.5 cups of filtered water
- 1/4 cup rice vinegar
- 1 to 2 large handfuls of fresh coriander and mint chopped
- 250 grams vermicelli noodles (optional)
- 4 to 6 cups of iceberg lettuce shredded
- 2 medium to large carrots julienned (finely sliced)
- half a large cucumber finely chopped
- 1 large spring onion sliced
- salt and pepper to taste
- fresh chili
- crushed nuts (peanuts or cashews)
EQUIPMENT
Wok or large frypan
Medium bowl to marinade pork.
Small bowl for dressing
Chopping board and a sharp knife
Boiling water to prepare noodles.
METHOD
For the Pork, with a very sharp knife, slice the pork crossways into very thin slices, about 2 – 3 ml thick.
In a medium bowl, whisk together 1 Tbsp honey, 1 Tbsp of coconut aminos, 1 Tbsp sesame oil, and one large clove of crushed garlic, pepper and salt. Place pork in the same bowl and coat to marinade this in the refrigerator for about an hour.
For the dressing, in a small bowl, whisk together the remaining honey, coconut aminos and garlic with water, rice vinegar and tamari, and another big pinch of salt and pepper to taste. Set aside.
Prepare the noodles as per instructions on the packet if you are including these. Let them cool.
Plate up a bowl with lettuce, carrots, cucumbers and noodles once cooled.
Add 1 Tbsp of remaining sesame oil over high heat in a wok or frypan. Cook half the pork for 1 to 2 mins, turn and cook for 30 seconds, remove from pan, and place on a plate to rest. Repeat the cooking method for the second half of the pork.
Finish plating up the pork with the salad and noodles, and top with a generous garnish of coriander, mint, crushed nuts and chili if desired. Finish by pouring a third of the dressing across the salad. Enjoy.
NOTES
