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Thai style pork salad

A recipe from

Clemengold pork with Thai style salad

Easy: 45 minutes

Serves: 2


2 Tbsp. (30ml) olive oil
2 Tsp. (10ml) smoked paprika
1 Tbsp. (15ml) soya sauce
1 Clemengold, zested
500g pork fillet

Salad ingredients
½ baby red cabbage, thinly sliced
½ baby cabbage, thinly sliced
2 baby carrots, thinly sliced
1 clemengold, sliced
5 red salad onions, thinly sliced
50g instant noodles, toasted
25g sunflower seeds, toasted
25g flaked almonds toasted

1 Tbsp. (15ml) soya sauce
1 Tsp. (5ml) fish sauce
½ Tsp. (2.5ml) sesame oil
Juice of 1 clemengold
¼ cup (60ml) chicken stock
1 Tbsp. (15ml) sesame seeds, toasted

Mix together the olive oil, smoked paprika, soya sauce and clemengold zest and marinade the pork fillet.

Preheat the oven to 180°c. Heats a large pan over high heat, brown the pork fillet on all sides and place into an ovenproof dish. Cook the pork fillet for 20 minutes in the oven or until the pork is cooked through. Remove from the oven and set aside to rest for 5 minutes, and then slice.

To make the dressing, mix together all the dressing ingredients.

Place the thinly sliced cabbage, carrot, clemengold slices and red salad onions onto a serving dish, top with slices of pork fillet and drizzle over the dressing, top with toasted noodles and seeds and serve immediately.