A fresh take on pork that is really easy and great for casual entertaining

500g Otway Pork pork loin medallion steaks

Olive oil spray

1 large carrot, peeled, cut into thin matchsticks

5 spring onions, thinly sliced

100g bean sprouts, trimmed

100g snow peas, thinly sliced lengthways

1/2 small wombok (Chinese cabbage), finely shredded

1 cup chopped fresh coriander, mint and Vietnamese mint (or Thai basil)

1 tablespoon finely shredded fresh ginger

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon honey or brown sugar

Serves: 4

Step 1

Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.

Step 2

Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, herbs and ginger in a large bowl.

Step 3

To make the dressing, whisk lime juice, fish sauce, honey/brown sugar in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.