Recipe: Caramelised Chilli Pork with Cucumber Salad

This is a Donna Hay recipe which has been adapted by our friend Trish McPherson. Thanks Trish!

Ingredients:

• 650g Pasture Fed pork fillet, sliced
• 1 tbsp grated ginger
• 2 chilli,  finely chopped
• 1/4 cup soy sauce
• 2/3 cup brown sugar
• 1 tbsp fish sauce
• 2 tbsp lime juice
• Coriander
• Mint
• Cucumber
• Bean Sprouts
• Boiled rice to serve

Method:

• Make salad of thinly sliced cucumbers and bean sprouts (or whatever you are using) with chopped mint and coriander.
• Pan fry pork fillet until brown and nearly cooked then remove.
• Add soy sauce, fish sauce, lime juice, sugar and ginger to pan and cook until is sugar dissolved and starting to caramelise.
• Return pork to pan and reheat.
• Serve pork and sauce over salad with boiled rice.

Trish’s tip: If you don’t have bean sprouts you can use snow peas, sugar snaps or asparagus; just lightly steam and then refresh.

Serves 6.

Cheers,

Alison