Barbecue pork with caramelised cashews and water spinach

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

Recipe «Barbecue pork with caramelised cashews and water spinach» presented in category Recipes / Meat, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.