X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
%20light.png){kind=small}
This salad is full of fresh summer flavours, perfect to make ahead for lunch or to go with a barbecue.
Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil
½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens
2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper
Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil
½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens
2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper
Heat the vegetable oil and sesame oil in a pan over medium-high heat. Season the pork leg steaks with salt and pepper and fry in the pan for 6 minutes on one side. Flip the steaks over and cook for 2 minutes on the other side. Set aside and rest.
Mix all of the dressing ingredients together in a measuring jug and set aside.
Mix all of the salad ingredients together in a large bowl and set aside.
Once the pork has cooled, thinly slice and toss it in with the salad.
Generously pour over the salad dressing and serve in a large bowl.
This salad is full of fresh summer flavours, perfect to make ahead for lunch or to go with a barbecue.
4 New Zealand pork leg steaks, 2cm thick
Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil
½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens
2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper
Heat the vegetable oil and sesame oil in a pan over medium-high heat. Season the pork leg steaks with salt and pepper and fry in the pan for 6 minutes on one side. Flip the steaks over and cook for 2 minutes on the other side. Set aside and rest.
Mix all of the dressing ingredients together in a measuring jug and set aside.
Mix all of the salad ingredients together in a large bowl and set aside.
Once the pork has cooled, thinly slice and toss it in with the salad.
Generously pour over the salad dressing and serve in a large bowl.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
.png)
