GREEN SALAD WITH SPICY PORK
The dressing for this salad is the same as the dipping sauce for the spring rolls and is easy to double-up on.
Preparation time 10 min
Cooking time 10 min
500 g pork fillet or leg of pork, sliced
30 ml (2 T) light soy sauce
30 ml (2 T) fish or oyster sauce
5—10 ml (1—2 t) sesame oil
15 ml (1 T) brandy or dry sherry
3 cloves garlic, minced
1 lime, juiced
span class=”name”>0.5 fl oz (1 T) rice vinegar
1 fl oz (2 T) soy sauce
0.3 fl oz (2 t) caster sugar
2 fl oz (1/4 c) Carmien Organic Rooibos (2 bags)
1 bag baby spinach leaves
4 radishes, sliced
1 PORK Stir-fry the pork in heated oil till just brown. Add the soy and oyster sauce as well as sesame oil and brandy or sherry.
2 DRESSING Mix all the ingredients for the dressing and keep aside.
3 Arrange the spinach leaves in 6 bowls. Divide the meat between the bowls and arrange the radishes on top.
4 Pour over the dressing just before serving.