Name: Hazelnut pork salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Hazelnut dressing; 2 tablespoon peanut oil; 2 clove garlic, crushed; 1 centimetre piece fresh ginger (5g), grated; 1 tablespoon hazelnut oil; 1/3 cup (80ml) brown rice vinegar; 600 gram pork fillets, trimmed; 300 gram dried udon; 100 gram baby rocket leaves; 125 gram baby curly endive leaves; 1/2 cup (75g) toasted hazelnuts, chopped coarsely

Hazelnut pork salad

Served with udon noodles and a punchy ginger and hazelnut dressing, this pork salad is deliciously satisfying.

Ingredients

Hazelnut dressing

2 tablespoon peanut oil

2 clove garlic, crushed

1 centimetre piece fresh ginger (5g), grated

1 tablespoon hazelnut oil

1/3 cup (80ml) brown rice vinegar

600 gram pork fillets, trimmed

300 gram dried udon

100 gram baby rocket leaves

125 gram baby curly endive leaves

1/2 cup (75g) toasted hazelnuts, chopped coarsely

Method

1.To make hazelnut dressing, place ingredients in screw-top jar; shake well.

2.Cook pork on heated oiled grill plate until browned and cooked as desired. Cover; stand 5 minutes. Slice pork thinly.

3.Meanwhile, cook udon in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

4.Place pork in large bowl with dressing and remaining ingredients; toss gently to combine. Divide noodles among serving plates; top with salad.

Udon, Japanese noodles made from wheat flour, are usually sold fresh, but you can easily find the dried variety in Asian food stores. You need two baby endives for this recipe.
Note

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Ingredients

Method

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