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Vietnamese Pork Salad
Vietnamese food focuses on fresh vegetables and seasonings that are naturally low-kilojoule and low-fat with high-impact flavour, like garlic and spring onions. Add the Pork for a very nice Salad
Ingredients
340g pork tenderloin
¼ teaspoon salt
3 tablespoon lime juice
3 tablespoons sugar
1 clove garlic, grated
2 tablespoon fish sauce
6 cups shredded coleslaw mix
1¼ cups thinly sliced spring onions
¾ cup chopped fresh mint
½ cup lightly salted chopped peanuts
Method
Preheat oven to 205°C.
Place pork on a baking sheet lined with aluminium foil.
Sprinkle with ¹/8 teaspoon salt and cook for 20 to 25 minutes or until the thermometer registers 70°C.
Allow the meat to rest for 10 minutes. Cut the meat into four and shred.
Place the lime juice, sugar and garlic in a microwave-safe bowl.
Cover with plastic wrap and microwave on high for 20 to 30 seconds or until the sugar melts.
Allow to cool.
Stir in the fish sauce and remaining ¹/8teaspoon salt.
In a large bowl, gently toss coleslaw mix, spring onions and mint.
Pour lime mixture over vegetables, add pork and toss gently.
Divide evenly into bowls and top salad with nuts before serving.
Per Serving
1255/kJ calories, 24 g carbohydrates, 5 g fibre, 25 g protein, 581 mg sodium, 13 g fat,
Cook Books: Vegetable and Salad Recipes