Vietnamese Caramelised Pork Salad

Vietnamese Caramelised Pork Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4

15 Ingredients

Number of servings
4
  • 1 clove garlic
  • 100grams vermicelli rice noodles (to serve)
  • 1tablespoons fish sauce
  • 1 cup beans sprouts
  • 1 large carrot, shredded
  • 1 cup coriander sprigs
  • 1 large Lebanese cucumber, thinly sliced lengthways
  • 1 butter lettuce, leaves separated
  • 1 cup mint leaves
  • 1 lime juiced
  • 1/2 cup coconut water
  • 2tablespoons vegetable oil
  • 1/2 cup brown sugar, firmly packed
  • 500grams leftover roast pork, cut into 3cm cubes
  • 1 long red chilli, thinly sliced

Method

Step 1 of 4

Place sugar into a non-stick frying pan with 1 tbs water over medium heat. Cook for 5 minutes or until sugar dissolves, comes to the boil, and turns a rich caramel colour. Add pork and turn to coat with caramel. Add coconut water. Shake pan until well combined. Add fish sauce and garlic and bring mixture to the boil. Simmer for 5 minutes or until liquid has evaporated, and pork heated through and sauce is clinging to cubes of meat. Remove from heat.

Step 2 of 4

Whisk oil, lime juice and salt and pepper in a jug. Combine carrot, cucumber, coriander sprigs, mint leaves and sprouts in a bowl. Add dressing and toss until combined.

Step 3 of 4

Place noodles into a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain and roughly chop with scissors.

Step 4 of 4

Place lettuce leaves into the base of shallow bowls. Top with noodles, caramelised pork and salad. Serve topped with sliced chilli.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.