There's a legume that loves tropical weather and it's called a wing bean. Luke uses this unusual ingredient, plus a tangy chilli jam, to make a pork salad.
- 8 wing beans, sliced into 1 cm pieces, blanched
- 200 g pork loin
- 1 chilli, sliced
- 1 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp tamarind water
- 1 tbsp coconut cream
- 1 tbsp chilli jam
- 2 tbsp palm sugar
- 1 red chilli, chopped
- ½ tbsp fried red shallots
- ½ tbsp crushed roasted peanuts
- ½ tbsp roasted desiccated coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the dressing, combine the lime juice, fish sauce, tamarind water, coconut cream and chilli jam in a small bowl. Add the palm sugar and mix well until the sugar has dissolved. Add the chilli, shallots, peanuts and coconut. Mix well and set aside.
In a saucepan, boil the pork loin with a pinch of salt for 20 minutes. Set aside to cool slightly. Use your hands to finely shred the pork.
Place the shredded pork and wing beans in a bowl. Add the dressing and toss to coat.Transfer to a serving plate.
If desired, top with extra fried shallots, roasted coconut and chilli to serve.