Rice, Pork and Mango Salad

Ingredients

• 80g pork fillets, trimmed
• Spray oil
• ½ tsp minced ginger
• 1 tsp hoisin sauce
• 80g canned mango slices
• 1 Lebanese cucumber
• ⅓ cup cooked long grain rice 
• ½ small red capsicum, chopped
• 20ml (1 tbsp) lemon juice
• 1 tsp honey
• ½ teaspoon chopped fresh chilli
• 80g mixed salad greens
• salt and freshly ground black pepper, to taste

Method

1. Cut the pork into strips.
2. Spray a non-stick wok or frying pan with oil and heat.
3. Stir-fry the pork in 2 batches for 3 minutes each.
4. Drain the mangoes and reserve 1/3 cup of the juice.
5. Cut the cucumber in half lengthways, then into slices, and combine with the rice and capsicum.
6. In a small bowl or jug, mix together the mango juice, lemon juice, honey and chilli.
7. Pour over the rice salad, toss to combine and season to taste.
8. Gently stir the mango slices and pork through the rice.
9. Serve on a bed of salad greens.

Allergens and Intolerances

• This recipe contains wheat and soy. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.