CRISPY PORK SALAD WITH LEMON DRESSING 香脆豬肉沙律

CRISPY PORK SALAD WITH LEMON DRESSING

It’s a really simple, tasty salad that is quite unusual - and it is also dairy and egg free.

4 rashers streaky, dry-cured bacon cut in strips

400g minced pork

1 tablespoon allspice powder

2 tablespoons vegetable oil

salt and freshly ground black pepper

For the dressing

3 tablespoons clear honey

finely grated zest and juice of 2 large lemons

3 tablespoons olive oil

1 tablespoon molasses

2 tablespoons tamari

1 teaspoon caster sugar

For the salad

1/2 iceberg lettuce, very finely sliced

1 small mouli (Japanese radish) very finely sliced into

shreds

8 pepperdew peppers, roughly chopped

1 small bunch watercress.

Preheat the oven to 200C/400F/gas mark 6.Heat a non-stick frying pan and cook the bacon strips until crispy.

Set aside on kitchen paper.

Meanwhile, place the pork, Chinese five spice powder and 1 teaspoon salt in a bowl and mix well.

Heat a large non-stick pan, add the vegetable oil and then the pork mixture.

As the pork heats up, break it up with a wooden spoon or spatula, until the meat is all loose and cooking nicely.

You will find that the meat starts to boil, this is quite normal.

Let it boil, stirring all the time. After a few minutes, the water will evaporate and the pork will start to cook in the small amount of oil, plus the fat from the pork.

Once the pork is really brown and crispy, after about 5 minutes, spoon it into a colander over a bowl to catch the fat and oil. Discard the excess fat.

Season the pork well.

Next make the dressing by placing the honey, lemon zest and juice, oil, molasses, tamari, sugar and a little salt and pepper into a bowl and whisk well.

Place the lettuce, mouli, pepperdew peppers and watercress together in a large bowl and spoon over the dressing, mix carefully.

Add the warm crispy pork and again mix well, but carefully.

Divide between 4 plates and top with the crunchy bacon. Serve at once.