Glazed Pork and Pineapple Lettuce Cups

How to make Glazed Pork and Pineapple Lettuce Cups

Prep Time: 20 minutes        |        Cook Time: 25 minutes        |        Serves: 4

Ingredients

• 4 Ironbark Pork pork loin steaks, trimmed of any visible fat or sinew
• ½ pineapple, peeled, cored and cut into thin wedges
• 2 baby cos lettuce, leaves separated and washed
• 1 small red onion, finely sliced
• 1 red chilli, finely sliced
• ½ pack Urban Eats vermicelli noodles
• Mint leaves, to serve

Asian style dressing:

• 1½ tbsp White Mill caster sugar
• 2 tbsp hot water
• 1 tbsp Asia Green Garden fish sauce
• 1 tbsp lime juice
• 1 tsp Stonemill crushed ginger
• 1 tsp Stonemill crushed garlic
• 1 small red chilli, finely chopped

Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Heat a large frypan to medium heat. Lightly spray with canola oil and add pork steak. Seal on both sides until light golden in colour. Place frypan in oven and cook 5-6 minutes, or until cooked through. Remove from oven, then place on plate and cover with foil. Rest for 10 minutes.
3. To make Asian style dressing, in a small saucepan add sugar and water. Gently simmer until sugar is dissolved. Add fish sauce, ginger and garlic. Stir. Remove from heat. Add lime juice and chilli.
4. Slice pork into thin strips.
5. Cook noodles as per packet instructions. When drained toss ¼ of dressing through the noodles.
6. Grill pineapple slices for a few minutes on each side, or until nicely charred.
7. To assemble, on lettuce leaves, place noodles, onion, pork slices and pineapple wedges. Drizzle with extra dressing then top with mint leaves and sliced chilli.