When needs must and you fancy-well more truthfully need a bowl of crunchy, sweet greens with sticky, spicy five-spice pork…then by all means tuck in! This salad is more than just a couple of handfuls of mixed salad leaves. It’s deliberately designed to show colour, texture and flavour, which is healthy and certainly not boring.
We see no point in dressing our salads with a complex dressing because our flavoured olive oils, like our Olive Oil & Lemon is a proper dressing, adding subtle snippets of flavour without masking the other ingredients. Our oils are just one of those quiet pleasures that no salad can live without.
150 grams mangetout
70 grams young salad leaves (mixed bag)
30 ml Azada Olive Oil & Lemon + extra for the pan
400 grams thick boneless pork shoulder steaks, diced
5 tablespoons corn starch
2 ½ teaspoons Chinese five-spice powder
1 tablespoon palm sugar
1 teaspoon salt + a little extra
3 garlic cloves, roughly chopped
3 small red chillies, roughly sliced
2-inch thick fresh ginger, peeled and roughly chopped
In a large mixing bowl, mix the salt, sugar, Chinese five-spice powder and corn starch, using a handheld whisk and set aside. Meanwhile, place the garlic, ginger and chillies in a pestle and mortar, sprinkle with a little salt and pound to a thick paste. Add the paste, pork and Azada’s Olive Oil and Lemon to the dried spice mix and toss the ingredients together, until well combined.
Next, get a wok hot over medium-high heat and drizzle a little of Azada’s Olive Oil and Lemon, once hot add the marinated pork. Let is splutter and pop, stirring from time to time until golden brown. Add the mangetout and toss for a few seconds until they slightly darken. Spoon everything into small bowls and scatter with small handfuls of mixed salads leaves, serving immediately.