I had such an amazing time at The Hospitality Establishment. And I really enjoyed the pork and wombok salad that they taught us to create as an entree. The flavours were delicious and it has really taught me that you can really get a lot of flavour out of some pretty simple cooking.
Lots of flavour out of minimal ingredients is right up my alley. And so is that fact that most of these ingredients can be purchased from your local supermarket – that means o crazy searching around in speciality Asian shops where you can’t actually read what the label says.
PORK AND WOMBOK SALAD
500grams pork mince
1/2 wombok (chinese cabbage)
1 red onion
1/4 bunch of mint
1/4 bunch of corriander
1 red chilli
2 cloves of garlic
3 corriander roots
2 tablespoons of oyster sauce
2 tablespoons of sweet soy
1/2 cup of water
5 cm piece of ginger
1 cucumber
3 spring onions
1/2 cup of crispy eschallot
white pepper
oil
Crush the ginger, coriander roots, garlic and white pepper in a mortar and pestle. Saute the mixture over medium – high heat in some oil until golden brown, then add the pork mince and cook for 4 – 5 minutes or until well cooked.
Add the oyster sauce, sweet soy and water to the mixture. Allow this to cook for a couple of minutes or until the sauce begins to thicken. Remove and allow to cool.
To make the salad, slice the wombok, chili, and red onion. Toss through the pork mince and then garnish with cucumber, spring onions and crispy eschallots.
