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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.
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