Joshua's Pork Salad
Thank you Joshua for this recipe which we all enjoyed at a recent family BBQ. Prepare close to serving time, allowing about an hour for cooking, resting and assembly.
Ingredients:
- 2 larger or 3 smaller pork fillets
- 1 bottle of plum sauce or marinade
- 1 packet of green salad leaves
- 1 packet of coleslaw vegies
- 1/2 cup of Paul Newman's balsamic dressing
- 1 packet of Chang's Fired Noodles
Method:
- Remove the membrane from the pork fillets
- Marinate fillets in the plum sauce overnight or for at least a couple of hours
- Roast fillets on a rack either in a moderate oven or under the BBQ hood, basting every 10 minutes for about 35 minutes
- Remove the fillets from the heat, cover and allow to rest for about 30 minutes
- Thinly slice the fillets, cover and set aside until ready to serve
- Toss the salad and coleslaw vegetables together in a large bowl
- When ready to serve, add the pork slices and noodles to the salad bowl, pour on the dressing and lightly toss.
Tips:
The marinade will easily burn if direct heat is applied so it's best to roast the meat on a rack. You could wrap the meat in alfoil if you don't have a rack.