Servings
2
Ready In:
25 mins
Good For:
Lunch & Dinner
Grilled Pork Spicy Salad
fresh and herby, with soft meat and crispy toasted rice
By: Cherie Jones

Ingredients
Marinade
2 Tbsp oyster sauce
2 Tbsp light soy sauce
1/4 Tsp ground white pepper
1 Tsp sugar
1 Tsp ground coriander
350-500g pork – shoulder (best) or loin
Spicy Salad
3 Tbsp Crushed Toasted Rice
3 Tbsp Lime juice
1 small red onion
3 Tbsp Fish Sauce
3 Tbsp Water
3 Tsp sugar
Pinch of salt
Handful of mint
Handful of coriander
Chilli flakes – to your taste
***Seasons to your taste
Method:
- Place the pork in a large bowl. Add the oyster sauce, light soy sauce, sugar, ground coriander, and pepper to the pork. Mix, massage, and rub by hand, thoroughly coating the meat with the marinade. Leave the bowl in the fridge for 1-2 hours.
- Grill the pork under a medium high heat. Aim for just-done, with a lovely charring. Rest for several minutes then slice thinly and allow to cool slightly.
- In a new large bowl, mix the sliced pork with everything but the mint and corriander leaves. Toss and mix well.
- Add the mint and coriander. Toss gently.
- Taste and season as needed.
Trackbacks/Pingbacks