Hoisin pork salad

Ingredients (serves 4)

• 80ml (1/3 cup) Chang's hoisin sauce
• 1 tbs dry sherry
• 1 tbs peanut oil
• 1 tbs grated fresh ginger
• 2 garlic cloves, crushed
• 1 (about 400g) pork fillet
• 200g snow peas, thinly sliced lengthways
• 1/2 (about 500g) wombok (Chinese cabbage), core removed, shredded
• 1 red capsicum, deseeded, sliced
• 4 green shallots, ends trimmed, sliced diagonally
• 2 tbs sesame seeds
• 60ml (1/4 cup) water

Method

1. Combine the hoisin sauce, sherry, oil, ginger and garlic in a bowl. Add the pork and turn to coat. Cover and place in the fridge for 3 hours to marinate.
2. Meanwhile, place snow peas in a bowl and cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain. Combine the snow peas, wombok, capsicum and shallot in a bowl.
3. Heat a frying pan over medium heat. Add the sesame seeds and cook for 2-3 minutes or until toasted. Transfer to a plate. Drain pork and reserve marinade. Add pork to pan and cook for 6-8 minutes each side or until cooked. Roll in sesame seeds to coat. Cover and set aside for 5 minutes to rest. Thickly slice.
4. Place reserved marinade and water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 2-5 minutes or until sauce thickens.
5. Divide salad and pork among serving plates. Drizzle over sauce to serve.