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| Florida Pork and Pasta Salad |
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Ingredients: - Grated rind and juice of 1 orange
- 200g pork fillet, cut into bite sized cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 200g dried fusilli pasta
- 1 small red pepper
- 1 small yellow pepper
For the dressing
- 4 tablespoons olive oil
- 1 tablespoon orange juice
- 1 tablespoon white vine vinegar
- A large pinch of sugar
- A pinch of ground ginger [optional]
- Fresh mint leaves for garnish
Method: - Place the orange juice and rind in a shallow dish. Add the pork pieces and mix well together. Leave to marinate for at least one hour.
- Heat the olive oil in a frying pan. Remove the pork from the orange juice and season well. Add the pork to the frying pan. Cook over a medium heat until browned and cooked through (about 6-8 minutes). Remove from the frying pan and leave to cool.
- Meanwhile cook the fusilli using a pasta insert in a large saucepan of boiling water for 10-12 minutes. Drain, rinse in cold water and leave to cool.
- Core and deseed the peppers and chop into small pieces. To obtain the best results and to save time try using a mini-chopper to prepare the chopped ingredients.
- In a large bowl mix together the cold pasta, pork and pepper pieces.
- Prepare the salad dressing. Place all the dressing ingredients together in a small bowl and using an electric hand whisk or blender, whisk together well.
- Season to taste.
- Pour the dressing over the pasta mixture. Toss well then spoon into a serving dish. Serve garnished with a few torn mint leaves
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