The heat is Melbourne is starting to subside with a cool change expected sometime today... it still meant however that we had another warm evening last night.
The house was warm enough thanks to the huge pot of Pea and Ham Soup (using up the rest of the Christmas Leg of Ham) that had been simmering away for a few hours needless to say I didn't want to cook too much to create additional heat. This Chinese Barbecued Pork and Snow Pea Salad was the perfect dinner.
Not only did the pork have a sticky somewhat sweet glaze from using one of our favourite ingredients, Char Sui Sauce, but the pork itself was moist and tender. The noodles and the vegetables, served cold, were fantastic also - infused with a tangy asian dressing which complimented the pork beautifully leaving your mouth bursting with flavour.
An easy dish to prepare, cook and plate up - definitely a summer dinner that will be cooked again in this house.
Chinese Barbecued Pork and Snow Pea Salad
(recipe sourced from WW Eat and Enjoy Cookbook)
ProPoints per serve: 7
1 tablespoon Char Sui sauce
1 tablespoon water
500 grams lean pork fillet, fat trimmed
150 grams dried rice stick noodles
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 cm piece fresh ginger, cut into thin matchsticks
1 teaspoon sugar
1 red capsicum, thinly sliced
200 grams snow peas, thinly sliced
50 grams mizuna (Japanese lettuce), if desired
1/4 cup fresh coriander leaves
Preheat oven to 180 degrees Celsius.
Lightly spray a baking tray with oil. Combine char sui sauce and 1 tablespoon water in a small bowl. Place pork on baking tray and brush with sauce. Bake for 15 - 20 minutes. Transfer to a plat and cover to keep warm. Allow pork to rest for 5 minutes before slicing thickly.
Meanwhile, cook the noodles in a large saucepan of boiling salted water, following the packet instructions or until just tender. Drain.
Whisk soy sauce, vinegar, ginger and sugar in a small bowl until sugar has dissoved. Combine noodles, capsicum, snow peas, mizuna and coriander and transfer to a large serving dish. Top with sliced pork and drizzle with dressing.