Name: Pork and kumara salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram kumara, coarsely chopped; 1 tablespoon vegetable oil; 600 gram pork forequarter chops; 200 gram vermicelli rice noodles; 1 lebanese cucumber, thinly slice; 1/4 cup coriander leaves; 1/4 cup shredded mint; 1 1/2 tablespoon lemon juice; 1 1/2 tablespoon sweet chilli sauce; 3 teaspoon fish sauce; lemon wedges, to serve

Ingredients

500 gram kumara, coarsely chopped

1 tablespoon vegetable oil

600 gram pork forequarter chops

200 gram vermicelli rice noodles

1 lebanese cucumber, thinly slice

1/4 cup coriander leaves

1/4 cup shredded mint

1 1/2 tablespoon lemon juice

1 1/2 tablespoon sweet chilli sauce

3 teaspoon fish sauce

lemon wedges, to serve

Method

1.Preheat oven to 190°C/ 170°C fan forced. Line a baking tray with baking paper. Toss kumara with half the oil and salt and pepper place on prepared tray. Bake for 20 minutes or until tender.

2.Meanwhile, brush pork with remaining oil. Heat a medium frying pan over moderate heat. Add pork; cook for 3-4 minutes each side or until browned and cooked. Transfer pork to a heatproof plate. Cover with foil; rest for 5 minutes. Remove and discard fat and bones from pork. Slice pork thinly.

3.Cook noodles in a medium saucepan of boiling water for 3 minutes or until tender Drain; rinse under hot water. Place in a large bowl.

4.Add kumara, pork, cucumber, coriander and mint to noodles. Whisk juice. chilli sauce and fish sauce in a jug; pour over pork mixture. Toss to combine. Serve salad with lemon wedges.

Use leftover fish sauce and chilli sauce in stir-fries DIY idea: Use parsley or basil instead of coriander. Kumara is orange sweet potato. Try using hokkien noodles instead of rice vermicelli.
Note

Woman's Weekly Food

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