Pork and pineapple salad

ingredients

• Pork and pineapple salad

  • 300 gram pork fillet
  • 200 gram rice vermicelli noodles
  • boiling water, to cover noodles
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 1 lebanese cucumber, sliced
  • 1 bunch mint, leaves picked
  • 1 eschalot, finely sliced
  • woolworths select unsalted roasted peanuts, crushed, sliced red chilli (optional), to serve

• Dressing:

  • 1/4 cup palm sugar
  • 2 tablespoon tamarind concentrate
  • 2 tablespoon woolworths select asian fish sauce
  • 1 tablespoon lime juice

method

• Pork and pineapple salad

  • 1

    Heat a chargrill pan on high. Spray pork with oil. Chargrill for 6-8 minutes, turning on all sides, for medium. Rest, covered with foil, for 5 minutes. Slice thinly.

  • 2

    Place noodles in a heat-resistant bowl. Pour over boiling water to cover. Soak for 3-5 minutes, until tender. Rinse and drain well.

  • 3

    Make dressing: In a small saucepan, combine sugar, tamarind and fish sauce. Stir over low heat until sugar dissolves. Bring to boil, then remove from heat. Stir in juice.

  • 4

    Combine noodles, pineapple, cucumber, mint and eschalot with half the dressing. Toss well. Top with pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.