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Peppered pork & lime salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons black peppercorns, crushed
  • 400g pork scotch fillet steaks
  • 1 tablespoon olive oil
  • 1/2 small wombok (Chinese cabbage), finely shredded
  • 1/4 iceberg lettuce, finely shredded
  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped fresh mint
  • 2 small Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 2 shallots, trimmed, thinly sliced lime dressing
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime rind
  • 2 teaspoons fish sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • 1 kaffir lime leaf, finely shredded


  • 1
    To make the lime dressing, whisk the lime juice, lime rind, fish sauce, oil, sugar and lime leaf in a bowl.
  • 2
    Sprinkle pepper over the pork and season with salt. Heat the oil in a large frying pan over medium-high heat. Cook the pork for 2-3 minutes each side or until golden and cooked through. Set aside for 3 minutes to rest. Thinly slice the pork.
  • 3
    Combine cabbage, lettuce, coriander, mint, cucumber and shallot in a bowl. Add pork and dressing. Toss to combine.

Source: taste.com.au


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