- 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.
- 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