Ingredients
- 2 tablespoons honey
- 1/4 cup (60ml) kecap manis (see Notes)
- 1/4 cup (60ml) light soy sauce
- 2 teaspoons peanut oil
- 2 (about 650g total) pork fillets, halved
Crunchy noodle salad
- 200g snow peas, thinly sliced
- 2 Lebanese cucumbers, peeled, seeds removed, cut into 5cm batons
- 3/4 cup sliced coriander leaves and stems
- 1 long red chilli, seeds removed, thinly sliced
- Zest and juice of 1 lime
- 1 tablespoon peanut oil
- 1 tablespoon fish sauce
- 100g packet fried noodles
Method
- Step 1Simmer the honey, kecap manis and soy in a small saucepan over medium heat for 4-5 minutes or until thick and syrupy.
- Step 2Heat the oil in a large frypan and cook pork over medium-high heat, turning, for 4 minutes. Pour over soy glaze and cook, turning, for a further 4 minutes or until pork is coated in glaze, being careful not to burn it. Transfer pork and pan juices to a bowl, cover with foil and rest for 3 minutes.
- Step 3For the crunchy noodle salad, blanch the snow peas in a pan of boiling salted water for 30 seconds. Drain, refresh in cold water and drain again. Just before serving, toss snow peas together with remaining salad ingredients.
- Step 4Divide the noodle salad among plates and top with pork slices. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1538 kj
Energy
10g
Fat Total
2g
Saturated Fat
2g
Fibre
44g
Protein
166mg
Cholesterol
2714.85mg
Sodium
14g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian food shops and selected supermarkets.
- Author: Kate Tait
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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