Sticky Pork Salad Bowl
$29.99
Ingredients
- 500 grams pork strips
- sticky Asian marinade
- 500 grams snow peas, topped
- 1 bunch mixed Asian herbs (mint, coriander, shallot)
- Rice packs
- 1 tablespoon neutral oil (not included)
Make the snow pea salad: Top and string 300 grams snow peas, then slice them thin on the diagonal. Pick the leaves off 1 bunch mixed Asian herbs (mint, coriander) and slice the shallot. Toss the two together. Set to side.
Coat the pork: Toss 500 grams pork strips with half ofthe sticky Asian marinade. Keep the rest aside for glazing at the end.
Sear the pork: Heat 1 tablespoon neutral oil in a large frypan over high heat. Sear the pork in two batches, spread out in a single layer, about 4 minutes a batch until browned at the edges. Tip it onto a plate.
Glaze: Return the pork to the pan, pour in the reserved sticky Asian marinade and toss for 2 minutes until it thickens and coats everything. Take it off the heat before it catches.
Heat the rice: Microwave rice according to the pack.
Build the bowls: Divide the rice between four bowls. Spoon the sticky pork over with any glaze left in the pan, then pile the cold snow pea and herb salad on top.
