Pan-Fried Pork Chinese Salad
Pan-Fried Pork Chinese Salad



  • 50g caster sugar
  • Pinch of chilli flakes
  • 75ml water
  • Big handful of fresh watercress
  • 150g pork fillet, flattened with a meat mallet
  • 1 tbsp olive oil
  • Salt and pepper
  • Make the salad dressing by putting the sugar, chilli, and water in a small pan, and slowly cooking for 5-6 minutes until a syrupy texture is achieved. Leave to cool.
  • Meanwhile, roll the pork in olive oil and plenty of salt and pepper, and sear in a very hot pan for 2 minutes on each side. Remove from the pan and allow the meat to rest for 2 minutes, then slice into five and arrange on a plate. Scatter the watercress all around the meat, and drizzle with your sweet ‘n’ spicy dressing.
30 mins
1 serving

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