Light & Fresh

Fresh Pork Salad

This fresh New Zealand pork salad inspired by Southeast Asian flavours, is the perfect light and tasty midweek meal or a lunch to impress.

Easy
4
20 mins prep
5 mins cook

400g New Zealand pork tenderloin, very thinly sliced

Dressing

Finely grated zest of 1 lime

4 tablespoons lime juice

1 tablespoon fish sauce

½ tablespoon brown sugar

1 teaspoon sambal oelek  

Salad

4 good handfuls baby spinach leaves

125g cherry tomatoes, cut in half horizontally

1 Lebanese cucumber, thinly sliced or cut into batons

1 small red onion, very finely sliced

1 handful mint leaves, torn or coarsely chopped

Ingredients

400g New Zealand pork tenderloin, very thinly sliced

Dressing

Finely grated zest of 1 lime

4 tablespoons lime juice

1 tablespoon fish sauce

½ tablespoon brown sugar

1 teaspoon sambal oelek  

Salad

4 good handfuls baby spinach leaves

125g cherry tomatoes, cut in half horizontally

1 Lebanese cucumber, thinly sliced or cut into batons

1 small red onion, very finely sliced

1 handful mint leaves, torn or coarsely chopped

Nutrition

No items found.
01
Cook the pork

Heat a large frying pan over medium-high heat. Rub pork slices with a little oil and season with salt and freshly ground black pepper.

Cook pork quickly (in batches), for 2-3 minutes, turning once.

01
02
Dressing

Place all dressing ingredients in a bowl and whisk together.

02
03
To serve

Arrange salad ingredients on a platter with the pork slices. Drizzle over the dressing and serve straightaway.

03
04
Tips

Cook pork slices in batches in the frying pan to prevent overcrowding and the pork steaming rather than browning.

Sambal oelek can be replaced with 1 deseeded and finely chopped red chilli or your favourite hot chilli sauce.

04
05
Salad alternatives

Add any of the following to your salad:

150g steamed green beans

1 finely sliced red or yellow capsicum

1 cup cooked sweetcorn -dry fry to add a charred flavour

1 ripe avocado, peeled and coarsely chopped

4 tablespoons toasted pumpkin seeds or any toasted seeds or nuts

05
Learn more about pan frying
Learn more about Pan Fry

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Light & Fresh

Fresh Pork Salad

This fresh New Zealand pork salad inspired by Southeast Asian flavours, is the perfect light and tasty midweek meal or a lunch to impress.

20 mins prep | 5 mins cook
Easy
4

400g New Zealand pork tenderloin, very thinly sliced

Dressing

Finely grated zest of 1 lime

4 tablespoons lime juice

1 tablespoon fish sauce

½ tablespoon brown sugar

1 teaspoon sambal oelek  

Salad

4 good handfuls baby spinach leaves

125g cherry tomatoes, cut in half horizontally

1 Lebanese cucumber, thinly sliced or cut into batons

1 small red onion, very finely sliced

1 handful mint leaves, torn or coarsely chopped

01
Cook the pork

Heat a large frying pan over medium-high heat. Rub pork slices with a little oil and season with salt and freshly ground black pepper.

Cook pork quickly (in batches), for 2-3 minutes, turning once.

02
Dressing

Place all dressing ingredients in a bowl and whisk together.

03
To serve

Arrange salad ingredients on a platter with the pork slices. Drizzle over the dressing and serve straightaway.

04
Tips

Cook pork slices in batches in the frying pan to prevent overcrowding and the pork steaming rather than browning.

Sambal oelek can be replaced with 1 deseeded and finely chopped red chilli or your favourite hot chilli sauce.

05
Salad alternatives

Add any of the following to your salad:

150g steamed green beans

1 finely sliced red or yellow capsicum

1 cup cooked sweetcorn -dry fry to add a charred flavour

1 ripe avocado, peeled and coarsely chopped

4 tablespoons toasted pumpkin seeds or any toasted seeds or nuts