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Master Stock Pork with Asian Slaw

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).

Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: Serves 6
Category: Chicken & Pork
Cuisine: Asian
Scale

Ingredients

  • 2 pork tenderloin fillets (approx. 1kg)

masterstock:

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)
  • 1/2 large red capsicum, julienned
  • 100g (1 small) carrot, cut into 10cm lengths and julienned
  • 60g (1 cup) loosely packed fresh coriander leaves, roughly chopped
  • 30g (1/2 cup) loosely packed fresh mint leaves, roughly chopped
  • 80g (1/2 cup) podded edamame
  • 6 spring onions, finely sliced
  • 2 tbsp Herbie’s Toasted Sesame Seeds
  • 50g raw unsalted cashews, roughly chopped
  • dressing:
  • 1 long red chilli, deseeded and roughly chopped
  • juice of 2 limes (approx. 80ml)
  • 1 clove garlic, peeled and roughly chopped
  • 1 tbsp coconut sugar
  • 1 tsp sesame oil
  • 1 tbsp gluten-free fish sauce

Instructions

  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.

Notes

  • As an alternative to making the master stock, simply dust the pork fillets in Chinese Five Spice and pan fry.

Keywords: paleo, pork recipes, Asian

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Nutritional Information
Serving Size 440g
Calories 437
Sugar 13g
Sodium 1.4g
Fat 19g
Saturated Fat 5.3g
Carbohydrates 16g
Fiber 6.9g
Protein 45g