JAPANESE CRUMBED PORK SALAD

SERVES 4 PREP 15 MINS + CHILLING COOK 6 MINS PER SERVE 2867kj

4 x 150g pork leg steaks ¼ cup plain flour, seasoned 2 eggs, lightly beaten 1 cup fresh breadcrumbs vegetable oil, for shallow frying 250g snow-pea tendrils 250g punnet cherry tomatoes, halved 3 long green onions, thinly sliced 1 medium avocado, sliced 1 small Lebanese cucumber, sliced into ribbons ¼ cup roasted cashews, chopped

DRESSING

¼ cup Japanese mayonnaise 1 tbsp rice wine vinegar 1 Place each piece of pork between two pieces baking paper. Pound until flattened into a thin steak. 2 Dust each steak lightly with seasoned flour. Dip into beaten egg and coat well with breadcrumbs, pressing firmly. Chill for 15 mins. 3 DRESSING In a jug, whisk both ingredients to combine.

4 Heat oil in a large, deep frying pan. Fry pork for 3 mins each side or until cooked and golden. Drain on paper towel. Slice into 1cm strips.

5 In a large bowl, toss tendrils, tomatoes, onion, avocado and cucumber. Drizzle with dressing, top with pork and cashews.