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Barbecue pork with caramelised cashews and water spinach
Barbecue pork with caramelised cashews and water spinach
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Experience the vibrant flavors of Asia in this delicious dish with tender barbecued pork and crunchy cashews.
Ingredients:
  • 55g palm sugar
  • 145g cashew
  • 1/2 tsp Chinese five-spice powder
  • 12.00 gm sesame seeds
  • 20.00 ml rice wine vinegar
  • 1 bunch Chinese water spinach, ends trimmed
  • 1 bunch coriander, leaves picked
  • 1 bunch Vietnamese mint, leaves picked
  • 2 purple Asian shallots, thinly sliced
  • 1 (about 500g) Chinese barbecue pork, thinly sliced
Instructions:
  • In a wok over medium-high heat, caramelize 1/4 cup (45g) of sugar with 1/2 teaspoon of fish sauce for about 2-3 minutes. Once the sugar dissolves and begins to caramelize, add cashews, five-spice, and sesame seeds. Toss for 1-2 minutes until the cashews are coated. Remove from heat and spread the mixture on a piece of baking paper to cool.
  • Mix the rice wine vinegar, remaining sugar, and fish sauce in a small jug. Season with salt and pepper to taste.
  • In a large bowl, mix together water spinach, coriander, mint, shallots, and pork. Drizzle with the dressing and gently toss to coat everything. Serve sprinkled with cashews.

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