Ingredients
-
2 tablespoons salt-reduced tamari
-
2 teaspoons finely grated fresh ginger
-
1 tablespoon honey, plus 1 teaspoon, extra
-
2 x 400g pork fillets, fat trimmed
-
2 bunches baby pak choy, trimmed, thinly sliced
-
1/2 small red cabbage, trimmed, thinly sliced
-
1 green apple, cored, cut into thin matchsticks
-
2 carrots, peeled, cut into matchsticks
-
30g (2 cups) watercress sprigs
-
1 small red onion, halved, thinly sliced
-
2 long fresh red chillies, deseeded, finely chopped
-
2 tablespoons lime juice
-
1 tablespoon extra virgin olive oil
-
20g (1/3 cup) unsweetened coconut flakes, lightly toasted
Method
-
1Combine the tamari, ginger and honey in a shallow glass or ceramic dish. Add pork and turn to coat. Cover. Place in fridge for 2 hours to marinate.
-
2Preheat oven to 200C/180C fan forced. Place a wire rack over a baking tray lined with foil. Heat a large non-stick frying pan over high heat. Spray lightly with olive oil. Cook the pork for 1-2 minutes each side or until browned. Transfer to prepared rack. Roast for 12-15 minutes or until pork is just cooked through. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes. Thickly slice.
-
3Meanwhile, arrange the pak choy, cabbage, apple, carrot, watercress and onion in a large bowl. Whisk the chilli, lime juice, oil and extra honey in a small bowl.
-
4Place pork on top of salad. Drizzle with the dressing and sprinkle with coconut flakes.
Source: taste.com.au
Discussion about this post