Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.
- To make marinade, process rice wine, soy, ginger, garlic, chillies, five-spice and sugar in a food processor until smooth. Combine with pork in an airtight container and refrigerate for at least 1 hour or for up to 1 day.
- To make salad, cook beans in a pan of boiling salted water for 3 minutes or until tender. Drain and refresh in iced water, then drain again. Transfer to a bowl. Shred lettuce into 2cm-wide strips. Add to beans with sesame seeds and eschalots. Cover and refrigerate until needed or for up to 1 day.
- To make dressing, combine ginger, soy sauce, sesame oil, rice vinegar, sugar and chilli in a screw-top jar.
- Preheat a barbecue to medium. Drain pork, discarding marinade. Brush pork with oil, then cook for 4 minutes each side or until cooked through. Rest, loosely covered with foil, for 5 minutes.
- Toss green bean salad with dressing. Thinly slice pork and wrap with the salad and cucumber in flat bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set