Chinese barbecued pork and snow pea salad
Char siu sauce
Lean pork fillet
450 g, (500g fat trimmed)
Dry rice noodles
¼ cup(s), (60ml)
1 tbs, rice wine
10 g, (2cm piece) cut into thin matchsticks
1 medium, thinly sliced
200 g, thinly sliced
50 g, mizuna (japanese lettuce)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking tray with oil. Combine char sui sauce and 1 tablespoon water in a small bowl. Brush pork with sauce and place on prepared tray. Bake for 15–20 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow pork to rest for 5 minutes before slicing thickly.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Whisk soy sauce, vinegar, ginger and sugar in a small bowl until sugar has dissolved. Combine noodles, capsicum, snow peas, mizuna and coriander in a large serving dish. Top with barbecued pork and drizzle with dressing. Serve.