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Sticky Asian pork & herb salad


  • To make the marinade, whisk the 5-spice powder with 1 tbsp fish sauce, the kecap manis, chilli paste, 2 crushed garlic cloves and 2 tbsp sugar in a large bowl.
  • Slice the pork fillets diagonally into even thick slices and toss in the marinade. Set aside for about 20 mins.
  • Make the dressing, by whisking the remaining sugar, garlic and fish sauce with the small chillies, rice wine vinegar, sesame oil, lime juice and 3 tbsp vegie oil until well combined. Taste for seasoning and set aside.
  • Heat a wok (or large non-stick pan) to reasonably hot and seal the pork with the marinade, continually stirring and adding a little more vegie oil if needed.
  • Then add the stock and cook until it is almost evaporated and glazed.
  • Toss the wonga bok, bean shoots, snowpea shoots, mint, coriander and spring onions in a large bowl with dressing to taste.
  • To serve, mound the salad in individual bowls and top with the pork and glaze, a little more dressing and a sprinkling of sliced long chilli.


  • 2 heaped tspn 5-spice powder
  • 2 tbsp Asian fish sauce
  • 2 tbsp kecap manis
  • 1 heaped tspn chilli paste
  • 3 garlic cloves, crushed
  • 4 tbsp shaved palm sugar (or soft brown sugar)
  • 2-3 pork fillets, trimmed of all fat & sinew
  • 2 small red chillies, finely sliced
  • a good splash of rice wine vinegar
  • a small splash of sesame oil
  • juice of 1-2 limes
  • 3-5 tbsp vegetable oil
  • ¼ cup chicken stock
  • ½ wonga bok (Chinese white cabbage), shredded
  • a good handful each of bean shoots & snowpea shoots
  • a handful each of fresh mint & coriander leaves
  • 3 spring (green) onions, shredded
  • 2 long red chillies, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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