Wednesday, 10 June 2015

Hot Pork Salad



I would like to report that the sun is still shining down here in South East Cornwall so maybe, just maybe (and whisper this quietly so we don't frighten it away) summer could be here!

The sky around our cottage was full of swallows, swifts and house martins yesterday evening which to me is a sure sign that summer is definitely either here or just around the corner.

Therefore, it's ok for me to serve salads for supper - as long as it's a substantial and hearty salad!

I made this hot pork salad last week, it was really rather good, and it ticked all the boxes - was spicy & tasty, had loads of interesting 'bits' in it and had some meat! what more could you ask for?

Recipe  - serves 2

2 lean loin pork chops
Juice and zest of a lime
1 tablespoon hot sweet chilli sauce
1 teaspoon whole coriander seeds
olive oil
half a cos lettuce
handful soft ready to eat prunes
3 or 4 soft figs
couple of good chunks of blue cheese
some sticks of celery
a couple of spring onions
1 teaspoon Dijon mustard
salt & pepper



Lightly crush the coriander seeds to just break them. Add your chilli sauce and lime zest then combine.


Add about a tablespoon of olive oil to make the marinade for your pork.


Slice your pork on the diagonal and place in a bowl. Add your marinade and make sure everything is coated. Cover and set aside in the fridge for at least and hour. You could do this the night before if you want a head start.


Whilst your pork is marinating you can prepare your salad. Cut the lettuce into ribbons, your celery into thick-ish slices, cut the spring onions on the diagonal - to make them a bit more interesting and chop up your figs, prunes and blue cheese ( I used Stilton) into bite size pieces.


Divide your salad into two serving bowls and make sure you have distributed all the ingredients evenly.


Make up your salad dressing by combining the lime juice, Dijon mustard, 2 tablespoons olive oil, salt and pepper into a small jug and whisking together.


Remove the pork from the fridge. Grab a large nonstick pan and add a slick of olive oil. Heat the pan to a high heat and add your pork. Warning - it will spit a bit so be prepared! keep the pork moving around the pan and make sure both sides have been in contact with the heat. When the pork has cooked through and started to catch a bit at the edges it's ready to serve.


Pour your salad dressing over the salad


Then arrange your pork on top. Serve immediately before the hot pork wilts the lettuce.

This was really tasty served with some crusty french bread and a chilled glass of a crisp white wine.

Hope you have a good Wednesday
Love Lizx

 Hot Pork Salad