INGREDIENTS
- 2 (about 600g) pork fillets, excess fat trimmed
- 1 tsp vegetable oil
- 1 tsp Chinese five spice
- 1 tbs sesame seeds
- 130g (2 cups) bean sprouts
- 50g snow pea sprouts, halved
- 1 carrot, peeled, cut into matchsticks
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1/2 cup chopped fresh coriander
- 1 tbs light soy sauce
- 1 tbs rice wine vinegar
- 1 tsp finely grated fresh ginger
- 1 tsp sesame oil
METHOD
Step 1
Preheat oven to 220°C. Place the pork on a plate. Drizzle with oil and sprinkle with Chinese five spice. Season with salt and pepper.
Step 2
Heat a large non-stick frying pan over high heat. Add the sesame seeds and cook, tossing, for 1 minute or until toasted. Transfer to a bowl. Add the pork to the pan and cook for 2 minutes each side or until golden brown. Transfer to a baking tray. Bake in oven for 8 minutes or until just cooked through. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
Step 3
Meanwhile, combine the bean sprouts, snow pea sprouts, carrot, shallot and coriander in a bowl. Combine the soy sauce, vinegar, ginger and sesame oil in a screw-top jar and shake until combined. Season with salt and pepper. Drizzle dressing over the salad and gently toss until just combined.
Step 4
Divide the salad among serving plates. Top with pork and sprinkle with sesame seeds to serve.