Vietnamese Crispy Pork with Citrus Salad

Pork with a difference! Serve with toasted ciabatta or with basmati rice.


For the crispy pork, heat the oil in a frying pan over a medium-high heat. Season the pork strips on both sides with salt and pepper and fry for 8-10 minutes.

Add the sesame seeds and the red onion and fry for a further five minutes. Add the honey, stir well and cook until the pork is completely cooked through.

For the dressing, place all the ingredients into a bowl and mix well.

For the salad, place the cheese, onion, orange segments and herbs into a bowl and mix well. Pour over the dressing and stir to coat.

To serve, place the salad onto plates and top with the crispy pork. Serve with lime wedges.


For the Dressing

Chilli Powder Pinch
Balsamic Vinegar 1 Tbsp.
Sesame Seeds 1 Tbsp.
Cider 1 Tbsp.
Olive Oil 2 Tbsp.

For the Pork

Clear Honey 1 Tbsp.
Red Onion. Chopped ½
Sesame Seeds 1 Tbsp
Pieces Pork Fillet (150g Each) 2
Olive Oil 1 Tbsp.

For the Salad

Handful Fresh Herbs (parsley. Dill. Chives Etc)
Red Onion. Finely Sliced ½
Orange. Peeled And Segmented 1
Cheddar Cheese . Grated 100 G
Lime Cut Into Wedges 1

Hints 'n' Tips

The crispy pork also goes well without the salad served up on top of Rosti potatoes.


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