Food Day Tuesday; Asian Pork with Bean Shoot Salad

Asian Pork with Bean Shoot Salad...

I love a good piece of pork on my fork… Pork is a meat that I find tasty and with many of the new cuts today being very lean, makes this meat a winner. I brought a piece of Pork Loin and wanted to make something quick and easy and what cuisine is quicker than Asian. The good thing about this meal is the flavors are strong but not overpowering, the salad is fresh and crunchy from the bean shoots and the pork is warm and tasty.

I love Asian food, usually I don’t bother cooking it too much as we eat it a lot for dinner at work. It is cheap, quick and very tasty – all keys when you only have a half hour dinner break and don’t want to spend all your hard earned coin on work dinners 7 nights a fortnight. (We don’t have the option of taking food to work in my job, you have to eat out)

Being off work for the past 6 weeks (one more week left) I felt like a twist on making my own style Asian salad. It is inspired by a Vietnamese dish called Bun – a type of cold rice noodle salad with warm lemongrass grilled pork on the top and dressed with a sugar chilli  sauce.

Meat (per person)

150- 200gm Pork Loin

I first marinated the pork in a mix of

1/2 tsp Chilli paste,

1 tsp minced garlic,

Juice of half a lemon

1 tsp coriander paste and some extra fresh leaves picked

1 teaspoon of sugar

1 pinch of salt.

The marinade measures depend on you, how much you use depends on what heat level or garlic level you like. Combine to your own tastes (checking and rebalancing if needed)   I cover the pork in it and let this sit for around 15mins (or longer for a more intense flavor).

Pan fry pork on each side till sealed and brown then transfer to a oven safe dish to cook in the oven for 20mins at around 180C. Let rest for 5 mins then slice and serve on the bed of salad.

Salad (per person)

The salad is very simple, but very tasty.

One big handful of bean shoots

Coriander Leaves picked (this can be substituted if you don’t like the taste for parsley)

Half Lebanese cucumber deseeded and sliced thinly.

1/4 of a Red or Yellow Capsicum (Bell Pepper) (green doesn’t have the sweet flavor needed) cut into thin short batons.

Wash all the salad well in a bowl of water, drain and dress with the following and allow to sit to absorb dressing while meat is in the oven

Dressing

Juice of 1/2 lemon

1 tablespoon rice wine vinegar

1/2 tsp chilli paste

1 tablespoon of sugar

1 tsp sesame oil

pinch of salt

Again this is to my tastes, once combined, rebalance to your liking, pour over salad.

Vegetarian Option – Use firm tofu instead of pork – simply slice down the centre cover in the same marinade and then pan fry in a little sesame oil till sealed on each side and warmed through.

That is it, simple quick dinner, with no carbs and very filling.

Hope you enjoy it, till next time…

Lin xox

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