Easy to make and yummy to eat, this Vietnamese pork salad — thanks to Australian Gourmet Traveller — is perfect as a summery side dish or even a meal in itself.
Prep time: 10 minutes
Cooking time: 10 minutes
400g pork steaks
1⁄3 cup hoisin sauce
300g Chinese cabbage (wombok), shredded
1 carrot, peeled, grated
1 red capsicum, finely chopped
2 green onions, chopped
1⁄4 cup lemon juice
1 tablespoon fish sauce
1 teaspoon caster sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1. Combine pork and hoisin sauce in a bowl. Preheat a char-grill pan over moderately high heat. Cook pork for three (3) minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil; rest for five (5) minutes. Thinly slice.
2. Place cabbage, carrot, capsicum and onion in a large bowl. Add pork; toss to combine.
3. Whisk juice, fish sauce, sugar and oil in a jug. Drizzle salad with dressing. Serve sprinkled with sesame seeds.
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