Light & Fresh

Fresh Summer Pork Salad

This salad is full of fresh summer flavours, perfect to make ahead for lunch or to go with a barbecue.

4 New Zealand pork leg steaks, 2cm thick

Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil

Salad

½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens

Dressing

2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper

Ingredients

4 New Zealand pork leg steaks, 2cm thick

Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil

Salad

½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens

Dressing

2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper

Nutrition

No items found.
01
Cook

Heat the vegetable oil and sesame oil in a pan over medium-high heat. Season the pork leg steaks with salt and pepper and fry in the pan for 6 minutes on one side. Flip the steaks over and cook for 2 minutes on the other side. Set aside and rest.

01
02
Make the dressing

Mix all of the dressing ingredients together in a measuring jug and set aside.

02
03
Salad

Mix all of the salad ingredients together in a large bowl and set aside.

03
04
Combine ingredients

Once the pork has cooled, thinly slice and toss it in with the salad.

04
05
Serve

Generously pour over the salad dressing and serve in a large bowl.

05
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Light & Fresh

Fresh Summer Pork Salad

This salad is full of fresh summer flavours, perfect to make ahead for lunch or to go with a barbecue.

10 minutes | 20 minutes
Easy
4

4 New Zealand pork leg steaks, 2cm thick

Salt and pepper
1 tsp vegetable oil
1 tsp sesame oil

Salad

½ cucumber, finely sliced
300g green beans
200g sugar peas
300g bean sprouts
1 bunch coriander, leaves only
1 whole orange, peeled and cut into segments
200g mesclun mix, rocket or salad greens

Dressing

2 tsp sesame oil
2 Tbsp fish sauce
2 Tbsp sweet chilli sauce
1 Tbsp castor sugar
2 Tbsp lime juice
1 Tbsp coriander stalks, finely diced
1 Tbsp soy sauce
Juice of 2 oranges
2 tsp grated ginger
Salt and pepper

01
Cook

Heat the vegetable oil and sesame oil in a pan over medium-high heat. Season the pork leg steaks with salt and pepper and fry in the pan for 6 minutes on one side. Flip the steaks over and cook for 2 minutes on the other side. Set aside and rest.

02
Make the dressing

Mix all of the dressing ingredients together in a measuring jug and set aside.

03
Salad

Mix all of the salad ingredients together in a large bowl and set aside.

04
Combine ingredients

Once the pork has cooled, thinly slice and toss it in with the salad.

05
Serve

Generously pour over the salad dressing and serve in a large bowl.