Ingredients
- 2 pork fillets
- 1 cup hoisin sauce
- 1 cup Shaoxing Chinese cooking wine
- 2 Tbsp vegetable oil
- ½ cup sesame seeds, toasted
- ½ head wombok, core removed
- 1 x 6cm piece ginger, peeled and cut into fine strips
- 1 red bullshorn chillies, de-seeded and sliced finely
- 6 shallots, sliced finely
- ½ cup snow peas, sliced finely
- 2 Tbsp pine nuts, toasted
- ½ bunch holy basil leaves
Instructions
1 Marinate the pork in hoisin and Shaoxing overnight. Sear the pork fillets in a hot wok in vegetable oil until cooked medium, then roll in sesame seeds and set aside to rest.
2 Shred the wombok finely and fry in the hot wok with the ginger and chillies. Once just softenedadd half the pork marinade and cook briefly. Fold in the shallots, snow peas, pine nuts and basil.
3 Serve a pile of the salad next to a stack of carved pork.