Pork and Noodle Salad with Honey Siracha and Lime Dressing

Pork

• 2 Packs Linley Valley Pork Honey Sriracha and Lime Glaze Scotch Fillet
• 2 Tbsp grapeseed oil (or neutral vegetable oil)

Salad

• 4 cups cooked noodle of choice (we used thin udon noodle) – Choose GF option here if need be
• 1 Tbsp sesame oil
• 4 Spring onion, finely sliced
• 1⁄2 Chinese cabbage, cored and shredded
• 1⁄4 red cabbage, shredded
• 1 Bravo apple, cored and sliced thinly
• 1 bunch coriander, roots removed and roughly chopped
• 2 Tbsp sesame seeds

Dressing

• 1⁄2 cup mayonnaise
• 2 Tbsp lime joyce
• 2 Tbsp sriracha
• 1 Tbsp honey
• Salt & pepper

To serve:

Extra lime wedges and hot sauce

To prepare:

1. Preheat the oven to 200°C fan-forced.
2. Lay the steaks out on a lined baking tray to come to room temperature for around 30 mins.
3. Cook noodles to packet directions, rinse with cool water, toss through the sesame oil to keep them separate and set aside.
4. Prepare all salad ingredients and combine in a large bowl, cover and set aside in the fridge.
5. Add all dressing ingredients to a small bowl, whisk to combine, season to taste and set aside.
6. Toast your sesame seeds in a frypan over medium heat, tossing constantly. Pour onto a plate once they are golden so they stop cooking.
7. Drizzle the room temp pork steaks with a little grapeseed oil each and place into the pre-heated oven and cook for 7 mins.
8. Change the setting to full grill and cook for another 7 mins approximately. Look for caramelisation on the top and use your finger to press down and check for doneness (the pork should hold nicely against your finger. (If you have a meat thermometer it should read 63C for the perfect cook.)
9. Rest the steaks for around 8 mins before slicing thinly across the grain (approx 3mm sliced) and tossing together with the salad and noodles. Add any cooking juices from the pork cooking tray.
10. Serve in wide bowls and drizzle with the lime sriracha dressing, top with toasted sesame and serve with extra lime.

Cook’s Notes:

• Feel free to try different noodles in this salad. Go for Soba which has a lovely wholesome texture, vermicelli if you’re after a gluten free option or thick Udon if you’re keen for a chewy mouthfeel.
• Make changes to the salad as best suit your taste. Add mint, julienne carrot, finely sliced broccoli, and podded edamame. Make it your own.
• Add crunch with chopped peanuts or dried shallots.
• Make this into a pork and prawn salad by adding 1 cup of cooked prawn cutlets.