Name: Pork, coconut, lime and tofu salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram pork fillets, trimmed; 1 tablespoon vegetable oil; 2 tablespoon lime juice; 600 gram baby bok choy, quartered; 1 (180g) large carrot; 250 gram fried tofu pieces; 1/2 cup coarsely chopped fresh thai basil; 1/2 cup coarsely chopped fresh coriander; 1 1/4 cup (100g) bean sprouts; 4 green onions, sliced thinly; Coconut dressing; 1/4 cup (15g) shredded coconut; 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon sweet chilli sauce; 1 fresh small red thai chilli, seeded, sliced thinly; 3/4 cup (180ml) coconut milk

Ingredients

1 kilogram pork fillets, trimmed

1 tablespoon vegetable oil

2 tablespoon lime juice

600 gram baby bok choy, quartered

1 (180g) large carrot

250 gram fried tofu pieces

1/2 cup coarsely chopped fresh thai basil

1/2 cup coarsely chopped fresh coriander

1 1/4 cup (100g) bean sprouts

4 green onions, sliced thinly

Coconut dressing

1/4 cup (15g) shredded coconut

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon sweet chilli sauce

1 fresh small red thai chilli, seeded, sliced thinly

3/4 cup (180ml) coconut milk

Method

1.Make coconut dressing. Combine shredded coconut, lime juice, fish sauce, sweet chilli sauce, fresh chilli and coconut milk in screw-top jar and shake well.

2.Place pork, oil and juice in medium bowl, toss to coat pork. Cook pork on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover and let stand 5 minutes. Slice pork thinly.

3.Meanwhile, boil, steam or microwave bok choy until just wilted, drain.

4.Cut carrot into 8cm pieces. Using sharp knife, mandoline or V-slicer, cut pieces lengthways into thin slices, cut slices into matchstick-sized pieces.

5.Place pork, bok choy and carrot in large bowl with dressing and remaining ingredients, toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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