Passionfruit-glazed pork salad

Recipes / Meat

Tender and flavourful, this passionfruit-glazed pork is drizzed with a zesty dressing and served with fresh herbs - perfect for Christmas!

Recipe «Passionfruit-glazed pork salad» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 800g pork rashers, rind removed, cut into 4cm pieces, 60g brown sugar, 60ml water, 1 1/2 tbsp passionfruit juice, 1 tbsp light soy sauce , 1 dried red chilli, 1 star anise, Ground white pepper , 1 cup fresh coriander sprigs, 1/2 cup fresh mint leaves, 2 green shallots, thinly sliced diagonally, Passionfruit pulp, extra, to serve, 1 tbsp passionfruit juice, 2 tsp caster sugar, 2 tsp fish sauce, 1 long fresh red chilli, thinly sliced.

Ingredients:

  • 800g pork rashers, rind removed, cut into 4cm pieces 
  • 60g brown sugar 
  • 60ml water 
  • 1 1/2 tbsp passionfruit juice 
  • 1 tbsp light soy sauce 
  • 1 dried red chilli 
  • 1 star anise 
  • Ground white pepper 
  • 1 cup fresh coriander sprigs 
  • 1/2 cup fresh mint leaves 
  • 2 green shallots, thinly sliced diagonally 
  • Passionfruit pulp, extra, to serve 
  • 1 tbsp passionfruit juice 
  • 2 tsp caster sugar 
  • 2 tsp fish sauce 
  • 1 long fresh red chilli, thinly sliced 

Instructions

  1. Line a large bamboo steamer with baking paper and use a skewer to poke holes at regular intervals. Add pork in a single layer. Cover and place over a saucepan or wok of boiling water. Steam for 1 hour or until tender (top up water as necessary). Set aside.
  2. Stir the sugar, water, juice, soy sauce, chilli and star anise in a wok over medium heat. Add pork. Simmer, stirring often, for 15 minutes or until the liquid is reduced and the pork is golden and caramelised. Season with white pepper. Set aside to cool slightly.
  3. Meanwhile, for the dressing, combine all the ingredients in a small jug.
  4. Divide the pork among serving plates. Drizzle with dressing. Top with coriander, mint, shallot and extra passionfruit pulp.