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Recipe

Pork and pineapple salad

Looking for wholesome, delicious dinner ideas? You can't go past this succulent pork and pineapple salad - the perfect flavour balance for dinner tonight!

  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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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.

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