Pork and Lychee Salad



I'm really into this kind of light, fresh, sweet and meaty combo at the moment. It makes me happy that summer is on its way, dreaming of evening BBQs and G&Ts in the sun.

So let me paint you a little tastebud picture about this one:

You how pork and apple just 'go' together? Well, pork and lychee are exactly the same. 

Juicy, fresh, sweet lychees team perfectly with the salty meaty deliciousness of pork. and when tossed into an asian style salad packed full of crunch and texture, with hot green chilli and cooling mint and cucumber, you have a taste explosion that is really exciting.. orgasmic even.

When you start to talk about food as orgasmic, you know it's something you're passionate about.

Pork & Lychee Salad (Serves 4 as a light meal or entree)

350g of whole pork fillet

1/2c freshly grated coconut

1/4 red onion, sliced as thinly as you possibly can.

3 spring onions, finely sliced (white and green parts)

230g can of lychees, drained, and the lychees cut or torn into thirds

1/2 cucumber, sliced thinly

1 -2 green chillis (depending on how explosive you like your orgasmic pork and lychee salad), thinly sliced

Small bunch coriander, roughly chopped

Small bunch mint, roughly chopped

1/4c cashews or peanuts, roasted and roughly chopped

Juice of 1 lemon

Good quality olive oil to drizzle

Salt and pepper to taste

Preheat the oven to 175 C. 

Start by cooking the pork; Season the pork with salt and pepper before searing the outside in a hot pan with a glug of oil until brown. Once gently browned all over, pop into the oven to cook through. This will depend on the thickness of your fillet. Mine was no more than 4cm at its thickest point, and I cooked it for 20 minutes. 

When it is cooked, set it aside with a little tin foil over to rest while you slice the vegetables and fruit to make the salad. Once everything is sliced, just combine everything in a bowl, squeeze over the lemon juice, drizzle with a good glug of oil, and toss to combine. 

Thinly slice the pork fillet, scatter over the salad, toss once more to combine, and serve.