pork asian salad



4 x 280g pork chops or 8 thinner slices of pork

2 tsp fish sauce

juice of 2 limes

2 tsp brown sugar

1 telegraph cucumber, halved lengthwise, thinly sliced

2 spring onions, chopped

1 chill, seeds removed

½ cup chopped mint

¼ cup roasted peanuts, chopped

3 cups cooked rice/and or rehydrated noodles



2 tbsp honey

1 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp Chinese rice wine (shaoxing)

3 cm ginger, grated

1 tsp Chinese five spice

1 garlic clove, crushed

2 tsp sesame oil



1. Combine marinade and add pork and marinate for 30 mins at room temperature.

2. Whisk fish sauce, lime juice, sugar and 1 tbsp water. Add cucumber and next 3 ingredients. Toss set aside.

3. Cook the pork – larger chops will take 4 mins each side – thinner pork allow just a few mins tops.

4. Place the rice/noodles on plate with  pork and serve with cucumber salad and peanuts.