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.
Ingreadient:
- 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
Direction:
- 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
