RECIPE: Hot & Sour Pork Fillet Salad

In episode 10 of Fresh TV, guest Chef Chase Webber prepares a hot and sour pork fillet salad with Myles. This dish serves 4 to 6 people. depending on how many youre serving the ingredients specifiec how many of an item is needed for each serving when "each" is used. 

You can watch along below. 


WATCH IT HERE

INGREDIENTS

Dressing

  • 6each green chilli diced seed in

  • 7each raw garlic cloves

  • 1cup whie sugar

  • 150g rice vinigar

  • 50g lime juice (6 limes)

  • 1each peeled shallot

Salad                      

  • 2 bunches of coriander

  • 2 bunches of mint

  • 300g basil

  • 2 cucumber burpless

  • 1pkt of bean shoots fresh 

  • 3 or 1green mango or as firm as possible (Nom Dok Mai Mango)/green pawpaw

  • 2pkt fried shallots

  • 100g black rice(wild rice) dry & puffed (see notes)

  • 1bottle of sesame oil

  • 750ml of canola oil                 

Poached pork loin            

  • 2each pork fillet free range

  • 438g castor sugar

  • 102g glucose                    

  • 102ml light soy sauce

  • 154ml red vinegar

  • 72g red miso paste

  • 62g black vinegar

  • 100ml orange juice

  • 62g chilli jam ayam brand

  • 3g sambal oelek

  • 5g chili flakes

INSTRUCTIONS

STEP1:
For the poached loin firstly lightly toast the chilli flakes then add all remaining ingredients to the pot and bring to a simmer for at least 25 mins to allow the flavours to develop. 

STEP2:
Place the loins into the poaching liquid then allow the mix to come to the boil, once this has occurred turn off the heat and leave for 20 minutes to gently cook through. (you can leave the pork in the poaching liquid to cool completely if you are planning to use it later instead of warm).

STEP3:
Remove the pork from the liquor pat dry then slice as thinly ay you like ready to toss through the salad. 

STEP4:
To make the dressing (which can be made up to a day ahead of time) in a blender, blitz all ingredients together until all combined, this should only take about 30 seconds max

STEP5:
In a large bowl pick the herbs or as I like to do roughly chop them which gives a bit more texture to the salad (the stalks are tasty), peel & chop up the green mango, peel the cucumber into long ribbons using a peeler & mix all together with the bean shoots.

TO SERVE: 
Toss the sliced pork, salad mix & dressing together (don’t be shy with dressing trust me) then sprinkle a generous amount of shallots & puffed rice over the top & finish it off with I drizzle of sesame oil.

NOTES:
*Puffed black rice
Bring canola oil to 200 degrees in a pot, then using a fine strainer lower in approx. 3 tablespoons of dried rice into the oil for 5/10 seconds until the grains puff up like rice bubbles. Drain on paper towel to remove excess oil & season lightly with salt
* If you are short on time pork loin can be sliced & quickly grilled, which will add a nice smokey flavor to the salad.                                                             

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