Name: Teriyaki pork with wasabi dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram pork fillets; 1/4 cup (60ml) teriyaki marinade; 50 gram snow pea sprouts; 100 gram mesclun; 1 medium red capsicum (200g), sliced thinly; 250 gram yellow teardrop tomatoes, halved; 1 1/2 teaspoon wasabi powder; 1/4 cup (60ml) cider vinegar; 1/3 cup (80ml) vegetable oil; 1 tablespoon light soy sauce

Ingredients

750 gram pork fillets

1/4 cup (60ml) teriyaki marinade

50 gram snow pea sprouts

100 gram mesclun

1 medium red capsicum (200g), sliced thinly

250 gram yellow teardrop tomatoes, halved

1 1/2 teaspoon wasabi powder

1/4 cup (60ml) cider vinegar

1/3 cup (80ml) vegetable oil

1 tablespoon light soy sauce

Method

1.Brush pork with teriyaki marinade. Cook pork on heated oiled grill plate (or grill or barbecue), brushing frequently with marinade, until browned both sides and cooked. Remove from grill plate; cover to keep warm.

2.Meanwhile, make wasabi dressing. Whisk powder and vinegar in small jug until combined; whisk in remaining ingredients.

3.Place sprouts, mesclun, capsicum and tomato in large bowl with dressing; toss gently to combine.

4.Slice pork; serve with salad.

Ready-made teriyaki marinade is available from Asian food stores and most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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