Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Chinese barbecued pork and snow pea salad by WW

Chinese barbecued pork and snow pea salad

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

Char sui is a dark, red-brown sauce made from fermented soy beans, honey and various spices. Find it in the Asian food aisle.

You might like

You might like