Macadamia nut and shredded pork salad

Name: Macadamia nut and shredded pork salad
Yield: 6
Ingredients: 800g pork tenderloins; 1/2 cup (125ml) rice wine vinegar; 1/4 cup (55g) raw sugar; 1 red onion, thinly sliced; 250g Chinese cabbage (wombok), thinly sliced 1 large carrot, peeled; 1 large carrot, peeled, sliced into long, thin matchsticks (we used a julienne peeler); 2 tbs lemon myrtle-infused macadamia oil (substitute macadamia oil or extra virgin olive oil); 2 tbs chopped macadamia nuts; 1 tbs macadamia oil; 1 tbs Vietnamese hot mint (substitute 2 tsp shredded mint leaves and 2 tsp shredded rocket), chopped; 1 tbs fried Asian shallots (from Asian food shops); Prawn crackers (optional), to serve; 1/4 cup (60ml) fish sauce; Juice of 1/2 lime; 1/2 tsp raw sugar; 1 long red chilli, seeds removed, thinly sliced

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by delicious. team

delicious. team

Aug 11, 2018

By Pam Brook, Brookfarm. Pam and Martin Brook, inspired by a passion for quality, healthy food, transformed a rundown dairy in the Byron Bay hinterland into a working macadamia farm. When macadamia prices suffered a downturn in the 1990s, they decided to add value to their harvest. The result was Brookfarm, an award-winning, family owned business that is now one of Australia’s leading producers of premium quality macadamia products.

800g pork tenderloins
1/2 cup (125ml) rice wine vinegar
1/4 cup (55g) raw sugar
1 red onion, thinly sliced
250g Chinese cabbage (wombok), thinly sliced 1 large carrot, peeled
1 large carrot, peeled, sliced into long, thin matchsticks (we used a julienne peeler)
2 tbs lemon myrtle-infused macadamia oil (substitute macadamia oil or extra virgin olive oil)
2 tbs chopped macadamia nuts
1 tbs macadamia oil
1 tbs Vietnamese hot mint (substitute 2 tsp shredded mint leaves and 2 tsp shredded rocket), chopped
1 tbs fried Asian shallots (from Asian food shops)
Prawn crackers (optional), to serve

Dipping sauce

1/4 cup (60ml) fish sauce
Juice of 1/2 lime
1/2 tsp raw sugar
1 long red chilli, seeds removed, thinly sliced

Method

1.

Bring a saucepan of salted water to the boil. Add pork, reduce heat to a simmer and cook for 20 minutes or until pork is just cooked through. Drain. Set aside to cool.
2.

Combine vinegar, sugar, onion and 1/2 tsp each salt flakes and freshly ground black pepper in a bowl and stand for 30 minutes to pickle slightly.
3.

Combine cabbage and carrot in a large bowl. Using your fingers, coarsely shred pork and add to cabbage mixture. Add pickled onion, pickling liquid and lemon myrtle macadamia oil, and toss well. Transfer to a serving platter.
4.

Cook the macadamia nuts in the macadamia oil in a frypan over low heat, stirring gently, for 3 minutes or until just brown. Drain on paper towel.
5.

For the dipping sauce, combine all the ingredients in a small serving bowl. Stir until the sugar is dissolved.
6.

Scatter salad with fried macadamias, hot mint and fried Asian shallots. Serve with the dipping sauce and prawn crackers, if using.