- 2 teaspoons black peppercorns, crushed
- 400g pork scotch fillet steaks
- 1 tablespoon olive oil
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1/4 iceberg lettuce, finely shredded
- 1/2 cup chopped fresh coriander
- 1/2 cup chopped fresh mint
- 2 small Lebanese cucumbers, halved lengthways, thinly sliced diagonally
- 2 shallots, trimmed, thinly sliced lime dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated lime rind
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 1 kaffir lime leaf, finely shredded
- Step 1To make the lime dressing, whisk the lime juice, lime rind, fish sauce, oil, sugar and lime leaf in a bowl.
- Step 2Sprinkle pepper over the pork and season with salt. Heat the oil in a large frying pan over medium-high heat. Cook the pork for 2-3 minutes each side or until golden and cooked through. Set aside for 3 minutes to rest. Thinly slice the pork.
- Step 3Combine cabbage, lettuce, coriander, mint, cucumber and shallot in a bowl. Add pork and dressing. Toss to combine.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Cook’s tip: For maximum flavour, chop the coriander stems as well as the leaves.
With a twist: peppered beef noodle salad Replace pork with beef. Cook 200g dried flat rice noodles following packet directions. Add with the beef in step 3.
Mexican pork salad: Omit the mint, fish sauce, sugar and kaffir lime leaf. Replace sesame oil with olive oil. Add 2 teaspoons ground cumin to pepper. Add 1 tomato, chopped, and 1 avocado, coarsely chopped, in step 3.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste