This quick sweet and sour pork salad with pineapple is not only a little healthier, it's super easy thanks to pre-cooked pork belly.
Ingredients
1 cup (190g) quinoa
800g cooked pork belly
1 x 200g Passage to Asia Sweet & Sour Stir-fry Sauce
½ small fresh pineapple, peeled, cored and cut into thin slices
1 Lebanese cucumber, thinly sliced into ribbons
1 carrot, finely shredded
¼ cup mint sprigs
Method
Cook quinoa according to packet instructions. Drain and cool completely.
Meanwhile, follow packet instructions to prepare pork belly. Cut into 3-4cm pieces
Heat a large non-stick frying pan over medium-high heat. Cook pork, turning, for 8-10 mins or until golden and crisp
Pour in Sweet & Sour Stir-fry Sauce. Toss in hot sauce until coated and sticky. Transfer to a tray to keep warm
Add pineapple to the same pan and pan fry quickly until just lightly charred
To serve, spoon quinoa into four serving bowls, top with sweet and sour pork belly and serve with cucumber, carrot and pineapple slices. Garnish with fresh mint
Tips & Hints
Slow cooked pork belly is available in the chilled cook aisle of your supermarket. This is already cooked and ready to use
To cook your own pork belly, place a 1kg pork belly in a low oven (120°C fan forced) for 2 ½ hours. This will create a tender but sliceable slab of pork belly. Cool before cutting into cubes.
