Barbecue pork with caramelised cashews and water spinach

Cooking Meat Barbecue pork with caramelised cashews and water spinach

Rediscover the flavours of Asian with this fresh authentic dish featuring barbecue pork and cashew nut.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine 1/4 cup (45g) of sugar and 1/2 teaspoon of fish sauce in a wok over medium-high heat. Cook, stirring occasionally, for 2-3 minutes or until sugar dissolves and begins to caramelise. Add the cashews, five-spice and sesame seeds and cook, tossing, for 1-2 minutes or until cashews are coated in caramel mixture. Remove from heat and spread over a piece of baking paper to cool.
  2. Combine the rice wine vinegar with the remaining sugar and fish sauce in a small jug. Season to taste with salt and pepper.
  3. Combine the water spinach, coriander, mint, shallots and pork in a large bowl and gently toss to combine. Drizzle with the dressing and gently toss to combine. Sprinkle with cashews to serve.

If you liked the recipe "Barbecue pork with caramelised cashews and water spinach", tell your friends about it!

1/3 cup finely chopped palm sugar
1 tbsp fish sauce
1 cup raw cashews
1/2 tsp Chinese five-spice powder
1 tbsp sesame seeds
1 tbsp rice wine vinegar
1 bunch Chinese water spinach, ends trimmed
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
2 purple Asian shallots, thinly sliced
1 Chinese barbecue pork, thinly sliced
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Barbecue pork with caramelised cashews and water spinach

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments