Chinese barbecued pork and snow pea salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A sticky sweet glaze keeps the pork tender and moist as it bakes and balances the tangy dressing on the noodles
Ingredients
Char siu sauce
1 tbs
Pork fillet or tenderloin, raw
450 g, (500g fat trimmed)
Dry rice noodles
150 g
Soy sauce
¼ cup(s), (60ml)
Vinegar
1 tbs, rice wine
Fresh ginger
10 g, (2cm piece) cut into thin matchsticks
White sugar
1 tsp
Red capsicum
1 medium, thinly sliced
Snow peas
200 g, thinly sliced
Cos lettuce
50 g, mizuna (japanese lettuce)
Fresh coriander
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
3
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.
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