Miso Pork Salad Bowls
Ingredients
- 2 x 300 gram Pork fillets trimmed
- 270 gram Packet Soba noodles
- 1/3 cup White miso paste
- 2 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil
- 60 gram Baby Asian salad leaves
- 5 small Radishes very thinly sliced
- 150 gram Snow peas trimmed and halved
- 1 small Lebanese cucumber thinly sliced
- 1 small Carrot shredded lengthways
- 2 Green onions, shallots trimmed and thinly sliced
- Black sesame seeds for sprinkling
- 2 tablespoon Lime juice
- 2 tablespoon Mirin seasoning
Method
Cook noodles following pack instructions. Drain and transfer to a large bowl. Set aside to cool.
Combine miso, honey and sesame oil in a small bowl. Mix until smooth. Set aside
Combine dressing ingredients in screw-top jar. Set aside.
Heat a large non-stick frying pan over medium-high heat. Add olive oil and pork and cook, turning every 5 minutes, for 15 minutes or until pork is almost cooked through. Reduce heat to medium and add 2 tablespoons of the miso mixture to the pan, turning pork until well coated in miso mixture. Cook for a further 3 minutes, turning and basting with pan juices occasionally, until pork begins is deep golden brown. Set pork aside on a plate for 5 minutes to rest.
Meanwhile, to the same pan, reduce heat to medium and add remaining miso mixture with 2 tablespoons water. Cook, stirring, for 1 minute or until mixture is simmering. Remove from heat and add the mixture to dressing in the jar. Secure with a lid. Shake well.
Drizzle a little of the dressing through noodles to loosen. Arrange noodles in serving bowls. Top with salad leaves, radishes, snow peas, cucumber, carrot and green onion.
Thinly slice pork and arrange in the bowls. Drizzle with the dressing, sprinkle with black sesame seeds and serve.
Pork Fillet - Free Range
Fillets of pork are the healthiest of all cuts of meat. You can cook them whole or cut them into small round medallions and fry them.…
