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Grilled Pork with Lychee Salad

Published: 01st July 2015 04:27 AM  |   Last Updated: 01st July 2015 04:27 AM   |  A+A-

diet iet.jpgIngredients

  •      55 g walnut peeled
  •      400 g pork tenderloin
  •      3 teaspoons Chinese five spice
  •      2 garlic clove, crushed
  •      80 ml soy sauce
  •      50 gms pokchoy cleaned
  •      50 gms baby spinach cleaned
  •      12 lychees, peeled and seeded
  •      60 ml peanut oil
  •      Salt to taste

Plump sweet lychees aren’t just meant for dessert - they add wonderful flavour to Asian greens with spiced pork.

Method

  •      Heat a small non-stick frying pan over medium heat. Cook walnuts, tossing occasionally, for two minutes or  until toasted. Remove from heat. Coarsely chop and set aside until required.
  •      Place pork fillets in a large glass bowl. Combine five spice, garlic and two tablespoons of soy sauce in a jug and pour over pork. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate, turning occasionally.
  •      Preheat a barbecue grill or chargrill on medium-high. Drain pork from marinade and reserve. Cook on preheated grill, brushing occasionally with marinade, for eight minutes each side or until juices run clear when  pierced with a skewer. Transfer to a plate and set aside for 10 minutes to rest.
  •      While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Gently toss to combine. Taste and season with salt.
  •      Thickly slice the pork across the grain. Add to the bowl with the lychee and Asian baby greens salad and toss to combine. Serve immediately.Recipe courtesy, Crown Plaza, Bengaluru


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