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Chilli pork and endive salad
Chilli pork and endive salad
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Refreshing summer salad, ready in minutes.
Ingredients:
  • 500g (about 5) pork leg steaks, cut across the grain into thick strips
  • 4cm piece fresh ginger, peeled, finely grated
  • 2 small fresh red chillies, halved, deseeded, finely chopped
  • 1/2 tsp ground black pepper
  • 2 oranges
  • 1 red onion, halved, thinly sliced
  • 50g small endive leaves, washed, dried
  • 1 small red oak lettuce, leaves washed, dried, torn
  • 55g (1/3 cup) salted roasted peanuts
Instructions:
  • Combine the pork, oil, ginger, chillies, and black pepper in a bowl, toss to coat. Heat a wok over high heat. Stir-fry 1/3 of the pork mixture for 2-3 minutes until cooked. Transfer to a plate and cover with foil to keep warm. Repeat with the rest of the pork mixture.
  • Peel one orange using a vegetable peeler, then remove the white pith with a knife and cut the rind into thin strips. Use a zester as an alternative. Peel the second orange, remove pith, and cut the flesh into thin slices.
  • Combine orange rind strips, orange slices, onion, endive, lettuce, and pork in a large bowl, gently toss to mix. Distribute evenly onto serving plates and garnish with peanuts.

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