Name: Pork, mango and wanton salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 pork leg steaks; 1 teaspoon chinese five spice powder; vegetable oil, to shallow-fry; 8 wonton wrappers; 1 large carrot, cut into ribbons; 1 lebanese cucumber, seeded, thinly sliced; 425 gram can mango slices in syrup, drained, thinly sliced; 5 large iceberg lettuce leaves, shredded; 1/3 cup torn basil leaves; 2 teaspoon soy sauce; 2 tablespoon vegetable or peanut oil; 1 clove garlic, crushed

Pork, mango and wanton salad

When fresh mangoes are in season, add to this easy crisp and fruity salad instead of canned.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

4 pork leg steaks

1 teaspoon chinese five spice powder

vegetable oil, to shallow-fry

8 wonton wrappers

1 large carrot, cut into ribbons

1 lebanese cucumber, seeded, thinly sliced

425 gram can mango slices in syrup, drained, thinly sliced

5 large iceberg lettuce leaves, shredded

1/3 cup torn basil leaves

2 teaspoon soy sauce

2 tablespoon vegetable or peanut oil

1 clove garlic, crushed

Method

1.Preheat a barbecue, char-grill or large frying pan over moderate heat. Sprinkle both sides of pork with five spice powder. Cook pork for 5 minutes each side or until cooked. Cover pork with foil; rest for 5 minutes. Slice.

2.Heat oil in a large heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Cook wonton wrappers, in batches, until crisp. Drain on paper towels. Break roughly.

3.Combine carrot, cucumber, mango, lettuce and basil in a large bowl. Pour combined soy sauce, oil and garlic over salad. Add the broken wontons and pork; toss to combine. Serve.

Use a vegetable peeler to slice carrot lengthwise into thin ribbons.
Note

Woman's Weekly Food

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Ingredients

Method

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