EDWARD ENTERTAINS
WITH EDWARD HAYDEN THIS WEEK: CRISPY PORK SALAD WITH CASHEW NUTS & SWEET POTATO CRISPS
Many Irish people will have pork chops at least once a week. At home one of the biggest weekly problems I have is wondering what treatment to give the humble pork chop. This is a really great salad to have on standby as either a supper option or as a delicious starter at your dinner parties.
(Serves 6) RECIPE
Sweet Potato Crisps:
* 1 large sweet potato
* Oil for deep frying
Crispy Pork:
* 4 pork chops
* 1/2 teaspoon crushed chilli flakes
* 2 tablespoons oil
Dressing:
* 2 tablespoons olive/rapeseed oil
* Pinch chilli flakes
* Juice of 1/2 lime
* Salt & freshly-ground black pepper
Additional ingredients:
* Mixed lettuce leaves
* 16 cherry tomatoes, halved
* 1 bunch spring onions, chopped roughly
* 1/2 cucumber, thinly sliced
* 3oz/75g cashew nuts
METHOD
* Peel the sweet potato and using either a sharp knife or a mandolin slice the potato into thin rounds. Heat some oil in a saucepan or alternatively use a deep fat fryer. Check that the oil is hot enough by dropping cubes of white bread into the oil for thirty seconds and allow the bread to become golden brown and crispy. Drop in the slices of sweet potato and cook very quickly for approximately a minute and then carefully drain, with a slotted spoon, onto kitchen paper. Once cool, store in an airtight container until required. They will last for 2-3 days here.
* Place the pork chops onto your chopping board. Remove all fat from the chops and then using a sharp knife thinly slice/shred the pork into strips. Mix the shredded pork with the chilli flakes and the oil and leave to marinate for at least a few minutes, preferably a couple of hours, or even overnight. * Heat a large wide-based pan until very hot and then add the pork and marinade and cook quickly, for approximately 4-5 minutes, stirring constantly until the pork is nice and crisp and cooked through.
* Drain with a slotted spoon onto some kitchen paper and keep warm until required.
* Mix together the lettuce, tomatoes, spring onion, cucumber and cashew nuts in a large bowl.
* Divide between six serving bowls and scatter the crispy pork and the sweet potato crisps on top and Drizzle the dressing over the salad just before serving.
* Serve immediately garnished with edible flowers