Pork & Kumara (Sweet Potato) Salad
Recipe: #15792
November 10, 2014
Categories: Chops, Sweet Potato/Yam, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, more
"I love sweet potato/kumara and this recipe from recipe+ looks delicious as well as being budget friendly, cost per serve AUS$3.50."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (396.9 g)
- Calories 716.8
- Total Fat - 27.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 130.5 mg
- Sodium - 298.3 mg
- Total Carbohydrate - 67.7 g
- Dietary Fiber - 4.5 g
- Sugars - 3.6 g
- Protein - 45.1 g
- Calcium - 121 mg
- Iron - 2.8 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 190C (170C fan forced).
Step 2
Line a baking tray with baking paper.
Step 3
Toss kumara with half the oil and salt and pepper and place on prepared tray and bake for 20 minutes or until tender.
Step 4
Meanwhile, brush pork with remaining oil and heat a medium frying pan over moderate heat and add pork and cook for 3 to 4 minutes each side or until browned and cooked.
Step 5
Transfer pork to a heatproof plate and cover with foil and rest for 5 minutes.
Step 6
Remove and discard the fate and bones from pork and slice pork thinly.
Step 7
Cook noodles in a medium saucepan of boiling water for 3 minutes or until tender and drain and rinse under hot water, drain and place in a large bowl.
Step 8
Add kumara, pork, cucumber, coriander and mint to the noodles.
Step 9
Whisk juice, chili sauce and fish sauce in a jug and pour over pork mixture and toss to combine.
Step 10
Serve salad with lemon wedges.
Step 11
VARIATIONS - use parsley or basil instead of coriander or try hokkien noodles instead of rice vermicelli.
Tips
No special items needed.
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