Pork Salad

Pork Salad

What ya need!

1 red onion, sliced

1-2 cups Malt Vinegar

2 tbsp brown sugar

1 tbsp Chinese five spice powder

1/3 cup Hoisin sauce

1/4 cup sweet chilli sauce

60g baby spinach

2 carrots, grated

1 lebanese cucumber, halved lengthways and sliced

500g thin pork loin steaks, thinly sliced

Macadamia/olive oil spray

What ya do!

For the salad:-

• Place sliced onion and brown sugar in a bowl.

• Add enough malt vinegar to cover the onion and leave to pickle whilst preparing rest of salad.

• In a separate bowl chuck ya baby spinach in with carrot and cucumber.

• Drain the pickled onions (disposing of the malt vinegar) and chuck on top of the salad.

• Add reserved 2 tbs of Hoisin mixture described in the section below.

• Mix.

For the Pork:-

• Chuck the five spice powder in a bowl with Hoisin sauce and sweet chilli sauce.

• Mix well.

• Reserve 2 tbsp for drizzling on top of the salad.

• Chuck ya pork in a frying pan.

• Spray oil over the top and mix.

• Pour the rest of Hoisin mixture over the pork and mix well.

• Place on stove top on medium heat and cook for 5-10 minutes or until cooked through and liquid evaporating.

• Serve salad in your bowl and top with pork mixture.

Mrs Shelley's Unique Information!

Hhhiiiyyyaaa!!!

Pork salad for dinner but not what you think. The pork is warm. Oh will you stop it. It also has a wonderful flavour to it.

When red onion is involved I hate the onion breath afterwards so I pickle it. In the recipe I mention that you can prepare the pickling onion and leave it whilst you prepare your salad but for best pickling leave it all day or over night. I also put 1 to 2 cups because I don't know how big the onions are that you are using. You may need more or less. You only need to just cover the onion. I have really good memories of pickling onions at Bonfire night in England. Pickling onions on top of a pork pie with peas and then the onion on top. Yummo. Good times, good memories.

The salad was such a simple salad but oh deary me, the carrots were past their best. They were floppy. I have been informed to put my carrots in a jar of water when they start to go floppy so that they go unfloppy. The problem with that is I don't know they are floppy till I need them for that recipe and I cannot do anything about it then. Floppy carrots still work. Always use your floppy veg unless they've gone black. Don't be wasting food.

This was an absolute brilliant combo dinner and quite quick. I am loving quick dinners at the moment.

I hope you enjoy.

Love Simply Mrs Shelley