Little South Island Pork Salad

Let's Cook

1. Step 1.

   Heat a wok over high heat until smoking. Add the groundnut oil, swirl to coat, then add the minced pork. Stir-fry for 5–6 minutes until the edges of the pork start to brown and become golden.

2. Step 2.

   Sprinkle in the Chinese five-spice powder and crushed chilli flakes, then add the light soy sauce. Continue stir-frying for 30 seconds, then remove the wok from the heat and set the pork aside.

3. Step 3.

   While the pork cooks, prepare the orange: cut off the top and bottom, stand it on a chopping board, and slice off the skin in sections from top to bottom. Remove any remaining white pith, then cut out the orange segments from the membranes and place them in a mixing bowl. Squeeze the juice from the membranes into the bowl.

4. Step 4.

   Finely slice the fennel bulb and add it to the bowl with the orange. Peel the carrot and grate it on the coarse side of a grater into the bowl. For the dressing, pour in the cider vinegar and light soy sauce, then peel and grate the ginger on the fine side of the grater into the bowl.

5. Step 5.

   Add the frisée lettuce and the cooked pork along with all its juices to the mixing bowl. Toss everything together until well combined, then serve immediately.