Master Stock Pork with Asian Salad

Cuisine: Asian

Prep time:

Cook time:

Serves: 4-6

This beautiful master stock gives a lovely flavour and tenderness to the pork. The stock can be refrigerated or frozen and re-used 2 or 3 times (if using lean cuts of meat). Leftover salad and/or pork can be put into rice paper rolls, and the crunchy salad will last for 2 days in the fridge (4 days if kept in an airtight container without dressing).

  • 2 pork tenderloin fillets
  • masterstock:
  • 1 L organic or home made chicken stock
  • 250ml (1 cup) shaoxing wine
  • 125ml (1/2 cup) tamari
  • 2 tbsp coconut sugar
  • 1 Herbie’s Master Stock Ball
  • salad:
  • 300g (1/2) red cabbage, finely sliced
  • 400g (1/2) chinese white cabbage, finely sliced
  • 80g (roughly 20) snowpeas, cut lengthways into julienne (1-2mm thick)
  • ½ large red capsicum, cut into julienne
  • 100g (1 small) carrot, cut into 10cm lengths, then julienne
  • 1 cup loosely packed fresh coriander leaves, roughly chopped
  • ½ cup loosely packed fresh mint leaves, roughly chopped
  • 1 cup edamame (1/3 cup once podded)
  • 6 spring onions, finely sliced
  • 2 tbsp lightly toasted sesame seeds
  • 50g raw unsalted cashews, roughly chopped
  • dressing:
  • 1 long red chilli, deseeded and roughly chopped
  • juice of 2 limes
  • 1 clove garlic, peeled and roughly chopped
  • 1 tbsp coconut sugar
  • 1 tsp sesame oil
  • 1 tbsp gluten-free fish sauce

  1. Trim pork fillets of excess fat. Combine all master stock ingredients in a large saucepan over low heat until sugar has dissolved, then simmer for at least 20 minutes, or leave overnight to infuse.
  2. Place pork into master stock and keep heat low. Cook for 20 minutes then remove. Heat a griddle pan, frying pan or barbecue to medium heat, then sear pork for 2 minutes per side to brown. Allow to rest for 5 minutes before slicing to serve.
  3. For salad, mix ingredients together in a large bowl. Pound all dressing ingredients in a pestle and mortar or blitz in a small food processor. Taste to make sure it’s a balanced flavour between hot, sweet, salty and sour, and pour over salad to serve.