Winelands Pork

Pork and Mandarin Salad

  • 1 star anise, crushed
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon honey
  • 5cm piece grated ginger
  • 1kg scotch pork fillet
  • 4 spring onions, sliced thinly
  • 1½ cups bean sprouts
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon dry sherry
  • Few drops red food colouring
  • 2 medium mandarins, segmented
  • ½ cup roasted, unsalted cashews

Combine star anise, sauces, sugar, honey, sherry, ginger, garlic and colouring in medium bowl. Add pork, turn to coat with marinade. Cover and refrigerate for 3 hours or overnight.

Preheat oven to 180°C. Drain pork, discard marinade.

Place pork in disposable aluminium baking dish, cook covered for 1 hour or until cooked through. Combine remaining ingredients for salad on serving plate, top with sliced pork.