Soy Pork Asian Salad
—·Asian
Soy Pork Asian Salad
Ingredients
- 1/3 cup kecap manis
- 2 tbsp honey
- 2 garlic cloves, crushed
- 4 pork loin cutlets
Asian salad
- 1/2 Chinese cabbage, finely shredded
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 2 cups beansprouts, trimmed
- 1 red capsicum, cut into short, thin strips
- 1 large carrot, cut into short, thin strips
- 2 tbsp ketcap manis
- 2 tbsp sweet chilli sauce
- 1 tbsp peanut oil
- 1 lime, juiced
Instructions
4 steps
- 1
Combine ketcap manis, honey and garlic in a shallow ceramic dish. Add pork and turn to coat. Cover and refrigerate for at least 4 hours.
- 2
Preheat oven to 180°C. Line a baking tray with baking paper. Place a wire rack over tray. Drain pork chops, reserving marinade. Place pork on wire rack. Bake, brushing occasionally with reserved marinade, for 15 minutes or until just cooked through.
- 3
Make Asian salad: Meanwhile, place cabbage, coriander, mint, beansprouts, capsicum and carrot in a large bowl. Toss to combine. Whisk ketcap manis, sweet chilli sauce, oil and 2 tablespoons lime juice in a jug. Pour over salad. Toss gently.
- 4
Divide salad among plates and serve with pork.
Progress
0 / 4 steps