Cook soy, sugar, chilli, ginger, fish sauce, lime juice and star anise over medium heat for 4-5 minutes.
Halve the pork fillet length ways and add to pan. Cook for 4 minutes on each side.
Remove pork and leave to stand while pan juices thicken.
Toss salad leaves with herbs.
Slice the pork and serve over salad.
Remove the star anise and drizzle the pork and salad with pan juices.
Mangos are in season here at the moment so I added some the last time I made this. Green mango would have worked well too.
Always check the heat of your chilli to see how much you'll need.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 901 (71%)|
|Amt Per Serving||% DV|
|Total Fat 100.1g||134 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 48g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 110.5mg||34 %|
|Sodium 1781.3mg||61 %|
|Potassium 457.5mg||12 %|
|Total Carbohydrate 80.7g||24 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 79g|
|Protein 11.7g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1261
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