Pork and Kumra (Sweet Potato) Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love sweet potato/kumara and this recipe from recipe+ looks delicious as well as being budget friendly, cost per serve AUS$3.50. Ingredients:
500 g kumara (coarsely ) |
1 tablespoon vegetable oil |
salt and pepper (to taste) |
600 g pork (forequarter chops) |
200 g vermicelli rice noodles |
1 lebanese cucumber (thinly sliced) |
1/4 cup coriander (leaves) |
1/4 cup mint (shredded) |
1 1/2 tablespoons lemon juice |
1 1/2 tablespoons chili sauce (sweet) |
3 teaspoons fish sauce |
lemon wedge (to serve) |
Directions:
1. Preheat oven to 190C (170C fan forced).
2. Line a baking tray with baking paper.
3. Toss kumara with half the oil and salt and pepper and place on prepared tray and bake for 20 minutes or until tender.
4. Meanwhile, brush pork with remaining oil and heat a medium frying pan over moderate heat and add pork and cook for 3 to 4 minutes each side or until browned and cooked.
5. Transfer pork to a heatproof plate and cover with foil and rest for 5 minutes.
6. Remove and discard the fate and bones from pork and slice pork thinly.
7. Cook noodles in a medium saucepan of boiling water for 3 minutes or until tender and drain and rinse under hot water, drain and place in a large bowl.
8. Add kumara, pork, cucumber, coriander and mint to the noodles.
9. Whisk juice, chili sauce and fish sauce in a jug and pour over pork mixture and toss to combine.
10. Serve salad with lemon wedges.
11. VARIATIONS - use parsley or basil instead of coriander or try hokkien noodles instead of rice vermicelli.
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