Name: Hot pork and pineapple salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork fillet; 1 tablespoon chopped lemongrass; 2 clove garlic, crushed; 1 birdseye chillies, seeded, finely chopped; 2 tablespoon vegetable oil; 3 eschalots, finely sliced; 2 tablespoon fish sauce; 2 tablespoon lime juice; 2 teaspoon sugar; 3 green onions (shallots), finely sliced; 1 cup mint; 1 cup coriander; 1/2 small pineapple, peeled, thinly sliced

Hot pork and pineapple salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

500 gram pork fillet

1 tablespoon chopped lemongrass

2 clove garlic, crushed

1 birdseye chillies, seeded, finely chopped

2 tablespoon vegetable oil

3 eschalots, finely sliced

2 tablespoon fish sauce

2 tablespoon lime juice

2 teaspoon sugar

3 green onions (shallots), finely sliced

1 cup mint

1 cup coriander

1/2 small pineapple, peeled, thinly sliced

Method

1.Cut pork fillet into 12-15cm lengths; place in a shallow dish.

2.Combine lemongrass, garlic and chilli in a small bowl to make a paste. Thoroughly rub pork with paste; cover and marinate 1 hour.

3.Heat a frying pan on high. Rub pork with half of oil, scraping off most of paste. Cook 5-10 minutes, until cooked through and golden, turning once. Remove. Cover lightly with foil; set aside to rest 5 minutes.

4.Meanwhile, toss eschalot with remaining oil; spread over a heatproof plate. Microwave on high (100%) 5 minutes, until starting to colour. Stir; continue to cook, checking every 1-2 minutes, until golden and crisp. Cool.

5.Combine fish sauce, lime juice, sugar, onion and herbs in a small bowl.

6.Arrange pineapple on plates. Slice pork; arrange with onion and herbs over pineapple. Drizzle with dressing; top with crisp cooked eschalot to serve.

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