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WARM
PORK AND MANDARIN SALAD
Pork
has a particular affinity with citrus flavors.
If mandarins (also known as tangerines)
are out of season, try using their relative,
the tangelo, in this recipe. You can also
substitute the fresh fruit for drained 310
g can of mandarin segments.
500
g pork fillet, sliced thinly
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon sweet chili sauce
2 teaspoons soy sauce
3 small mandarins, segmented
150 g sugar snap peas
2 tablespoons peanut oil
300 g curly endive, trimmed
1/4 cup firmly packed fresh coriander leaves
1 small red onion, sliced thinly
CHILI
DRESSING
1 tablespoon white wine vinegar
1 tablespoon peanut oil
1 tablespoon sweet chili sauce
2 teaspoons soy sauce
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Combine
pork, garlic, ginger and sauces in small bowl,
cover; refrigerate 2 hours or overnight.
Halve
mandarin segments lengthways; discard seeds.
Boil,
steam or microwave peas until just tender; drain.
Heat
the oil in wok or large pan; stir-fry pork, in
batches, until browned and cooked as desired.
Gently
toss pork, mandarin and peas in large bowl with
endive, coriander, onion and dressing.
CHILI
DRESSING
Combine ingredients in screw-top jar; shake well.
Serves
4.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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