Crispy pork & grapefruit salad
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This crispy pork and grapefruit salad has become one of my go to weeknight dinners because it comes together in just 25 minutes from start to finish. The beauty of using pork mince is that it cooks so quickly while still getting wonderfully crispy and flavourful. Grapefruit brings a gorgeous tartness that cuts through the richness of the pork, and it's packed with vitamin C to boot. The rice noodles add a satisfying chew, and everything comes together with a simple honey soy dressing that's both tangy and slightly sweet. It's the kind of dish that feels a bit fancy but honestly costs very little to make.
Ella x
Ingredients
- 2 tbspessential vegetable oil
- 500 gramsessential 8% fat british pork mince
- 300 gramswaitrose singapore rice noodles(pack Singapore rice noodles)
- 1red grapefruit(peeled and chopped)
- 1 pack/sessential little gem lettuce(½ shredded, ½ leaves separated)
- 1essential cucumber(sliced into half-moons)
- 1essential lime(scrubbed, zest and juice)
- 1 tbspessential clear honey
- 2 tbspsoy sauce
- 1 clove/sgarlic clove(garlic, crushed)
- 1 tspchilli flakes(plus extra to serve, if liked)
Detail level
Instructions
- 1
Heat the oil in a wok or frying pan, then add the pork and season. Fry for 8-10 minutes, breaking up the mince as you go, until brown and crisp. Set aside. Microwave the noodles according to pack instructions and set aside.
- 2
Mix all the dressing ingredients together. In a large bowl, combine the grapefruit, lettuce, cucumber, cooked mince and noodles. Tip in the dressing and toss to coat. Serve with extra chilli flakes, if liked.
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