Tangy pork and noodle salad
Prep Time
120 minutes
cooking time
6 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 450g pork fillet, pork loin medallions or pork escallops
For the Tangy Marinade:
- 2 tablespoons rapeseed oil
- 4 tablespoons reduced salt soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, peeled and crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- ½ teaspoon ground black pepper
- 1 teaspoon Chinese five-spice powder
- 1-2 tablespoons freshly chopped tarragon
For the Noodle Salad:
- ½ red pepper, deseeded and sliced
- 75g bean shoots, rinsed
- 2 spring onions, finely chopped
- 2 small pak choi, finely chopped
- 100g cooked and cooled egg or rice noodles
- Juice of ½ lemon or lime
- Freshly chopped coriander
Method
For the Pork:
Mix together the marinade ingredients. Add the pork, and coat on both sides, cover and marinate in the fridge for 2 hours.
Cook the pork on a griddle or grill, according to your preference or until any meat juices run clear. Rest.
For the Noodle Salad
Toss the noodle ingredients together and season.
To serve:
Slice the pork and toss in the salad with any meat juices and serve.
Additional Information
Cooking time:
Pork Fillet: 10-12 minutes turning occasionally, 3 minutes in oven at 170°C, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6 minutes on each side, 3 minutes in oven at 170°C, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2 minutes on each side, 1-2 minutes resting time. Internal Core temperature: 70°C or above.
