Chilli caramalised pork with asian salad

February 13, 2007 at 8:38 am Leave a comment

Made this recipe tonight. Absolutely wonderful. The recipe comes from the new cookbook by Donna Hay, called “Instant Entertaining”. I modified it a bit to strip down the amount of sugar used, and to bulk up the salad.


For the pork:
~200g Pork fillet, sliced
~2 tspns grated ginger
~1 chopped fresh red chilli
~2 tblspns soy sauce
~2 tblspns brown sugar
~1 tspn fish sauce
~2 tspns lime juice

For the salad:
~1 cup bean shoots (bean sprouts)
~1 cup finely sliced cucumber
~1 cup mixed green and red capsicums, finely sliced
~handful of torn basil or coriander leaves

Stir-fry the pork over very high heat in a smidge of sesame oil for 2 mins. Remove from wok, set to one side. Place ginger, chilli, soy, sugar, lime and fish sauce in wok, gently heat and stir to dissolve sugar. Taste for acidity/sweetness balance, and add extra lime juice or sugar according to taste. Add pork back into pan and simmer 1-2 mins. Combine salad ingredients in a big bowl.

Serve pork on top of the salad. If desired, serve with a side of steamed white rice. Serves 2 as a main course.

Approximate calories per serve: pork – 270; salad – 50. To decrease the calories in this dish, stretch the pork to 3 serves and serve extra salad, or alternately, substitute the sugar for splenda. To increase the calories, serve 1/2 a cup of steamed white rice on the side, or under the salad if serving in a bowl.

I served this dish with beer rather than wine as the spice of the pork balances beautifully with the crispness of beer. My choice of beer was Beez Neez, a honey wheat beer brewed by Matilda Bay brewing company which originates in my home town of Perth. It would work equally well with a crisp, dry white wine such as a riesling.

Entry filed under: food, wine.

Christina Ricci looked STUNNING at the grammy awards My review – Global Knives “Ikasu” set

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