Plump sweet lychees aren't just meant for dessert - they add wonderful flavour to Asian greens with spiced pork.
- Heat a small non-stick frying pan over medium heat. Cook walnuts, tossing occasionally, for 3 minutes or until toasted. Remove from heat. Coarsely chop and set aside until required.
- Place pork fillets in a large glass bowl. Combine five spice, garlic and 2 tablespoons of soy sauce in a jug and pour over pork. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate, turning occasionally.
- Preheat a barbecue grill or chargrill on medium-high. Drain pork from marinade and reserve. Cook on preheated grill, brushing occasionally with marinade, for 8 minutes each side or until juices run just pink to clear when pierced with a skewer. Transfer to a plate and set aside for 10 minutes to rest.
- While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Gently toss to combine. Taste and season with salt.
- Thickly slice the pork across the grain. Add to the bowl with the lychee and Asian baby greens salad and toss to combine. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set