Master Stock Pork with Asian Salad
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
- 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
- 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)
- 1/2 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
- 1/2 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
- 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
- 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.
- 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.
- 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.