Barbecued Pork, Sweet Mango and Herb Salad
—·Asian
Ingredients
Marinade
- 2 teaspoons each ground coriander and ground fennel
- 1 teaspoon ground turmeric and ground cumin
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- ½ teaspoon ground chilli
- 2 tablespoons vegetable oil
- 4 pork scotch steaks
- sea salt
Dressing
- 3 tablespoons each fish sauce and lime juice
- 1 tablespoon brown sugar
- 1 long red chilli, finely chopped
- 2 cloves garlic, crushed
To serve
- 1 large mango, peeled, sliced
- 1 cup bean sprouts
- 2 spring onions, thinly sliced
- 1 small telegraph cucumber, halved, seeded, sliced
- ½ cup each mint, coriander, and Thai basil leaves
- 40 grams crispy pork crackling, roughly chopped (see Cook's note)
Instructions
4 steps
- 1
Marinade - Mix the spices, garlic, ginger, chilli and the oil together then rub over the pork. Cover and chill for 1-24 hours.
- 2
Cook - Season the pork with sea salt and cook on a preheated barbecue or in a little oil in a heated large sauté pan over a medium-high heat. Cook for 3 minutes each side, or until just cooked through. Transfer to a plate and rest for 5 minutes.
- 3
Dressing - Stir all the dressing ingredients together to dissolve the sugar.
- 4
To serve - Arrange half the mango, bean sprouts, spring onions, cucumber and the herbs on a large platter. Top with the sliced pork then the remaining salad ingredients. Spoon the dressing over everything then top with the pork crackling if using.
Progress
0 / 4 steps
