adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued five-spice pork with lychee and Asian baby greens salad
Barbecued five-spice pork with lychee and Asian baby greens salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate Asian greens with spiced pork by adding plump, sweet lychees for a unique and delicious twist.
Ingredients:
  • 55g (1/2 cup) walnut halves
  • 2 (about 400g) pork fillets
  • 3 tsp Chinese five spice
  • 80ml (1/3 cup) soy sauce
  • 1 x 100g pkt Asian baby greens
  • 12 lychees, peeled, halved
  • 60ml (1/4 cup) peanut oil
  • 1 garlic clove, extra, crushed
Instructions:
  • In a small non-stick frying pan over medium heat, toast walnuts for 3 minutes, tossing occasionally, until fragrant. Remove from heat, chop coarsely, and set aside.
  • In a large glass bowl, place the pork fillets. Mix five spice, garlic, and 2 tablespoons of soy sauce in a jug, then pour over the pork. Ensure the pork is coated evenly. Cover with plastic wrap and refrigerate for 1 hour to marinate, remembering to turn the pork occasionally.
  • Preheat a barbecue grill or chargrill to medium-high. Remove pork from marinade and set marinade aside. Grill the pork, brushing with marinade occasionally, for 8 minutes on each side or until juices run clear when pierced with a skewer. Set aside on a plate to rest for 10 minutes before serving.
  • After letting the pork rest, toss Asian baby greens, lychees, and walnuts in a large bowl. Drizzle peanut oil, extra garlic, and the rest of the soy sauce over the salad, gently mix together, then season with salt to taste.
  • Slice the pork thickly against the grain and combine in a bowl with the lychee and Asian baby greens salad. Toss well to mix everything together and serve right away.

Similar Recipes