Name: Pork and pineapple salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram pork fillet; 200 gram rice vermicelli noodles; boiling water, to cover noodles; 1/2 pineapple, peeled, cored, thinly sliced; 1 lebanese cucumber, sliced; 1 bunch mint, leaves picked; 1 eschalot, finely sliced; woolworths select unsalted roasted peanuts, crushed, sliced red chilli (optional), to serve; Dressing:; 1/4 cup palm sugar; 2 tablespoon tamarind concentrate; 2 tablespoon woolworths select asian fish sauce; 1 tablespoon lime juice

Ingredients

300 gram pork fillet

200 gram rice vermicelli noodles

boiling water, to cover noodles

1/2 pineapple, peeled, cored, thinly sliced

1 lebanese cucumber, sliced

1 bunch mint, leaves picked

1 eschalot, finely sliced

woolworths select unsalted roasted peanuts, crushed, sliced red chilli (optional), to serve

Dressing:

1/4 cup palm sugar

2 tablespoon tamarind concentrate

2 tablespoon woolworths select asian fish sauce

1 tablespoon lime juice

Method

1.Heat a chargrill pan on high. Spray pork with oil. Chargrill for 6-8 minutes, turning on all sides, for medium. Rest, covered with foil, for 5 minutes. Slice thinly.

2.Place noodles in a heat-resistant bowl. Pour over boiling water to cover. Soak for 3-5 minutes, until tender. Rinse and drain well.

3.Make dressing: In a small saucepan, combine sugar, tamarind and fish sauce. Stir over low heat until sugar dissolves. Bring to boil, then remove from heat. Stir in juice.

4.Combine noodles, pineapple, cucumber, mint and eschalot with half the dressing. Toss well. Top with pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.

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Ingredients

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