Tangy pork and noodle salad
Cooking Time
6 Minutes
Cooking Skill
Easy
Serves
4 People
Ingredients
- 450g pork fillet, pork loin medallions or pork escallops
-
For the Tangy Marinade:
- 30ml rapeseed oil
- 60ml reduced salt soy sauce
- 2tbsp balsamic vinegar
- 1tbsp Worcestershire sauce
- 2 garlic cloves, peeled and crushed
- 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- ½tsp ground black pepper
- 1tsp Chinese five-spice powder
- 1-2tbsp freshly chopped tarragon
-
For the Noodle Salad:
- ½ red pepper, deseeded and sliced
- 75g bean shoots, rinsed
- 2 spring onions, finely chopped
- 2 small pak choi, finely chopped
- 100g cooked and cooled egg or rice noodles
- Juice of ½ lemon or lime
- Freshly chopped coriander
- Salt and freshly milled black pepper
Method
1
For the Pork:
Mix together the marinade ingredients. Add the pork, coat on both sides, cover and marinate for 2 hours.
Cook the pork on a griddle or grill, according to your preference or until any meat juices run clear. Rest.
2
For the Noodle Salad
Toss the noodle ingredients together. Season.
3
To serve:
Slice the pork and toss in the salad with any meat juices and serve.
Additional Information
Cooking time:
Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.
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