• This grilled pork, litchi and green salad with a soy sauce dressing, pairs perfectly with a cold Guinness. 

    Grilled pork, litchi and green salad with a soy sauce dressing

    Serves: 2
    Cooking Time: 30 mins


    • Dressing

    • 45ml (3 tbsp) soy sauce
    • 45ml (3 tbsp) red wine vinegar
    • 45ml (3 tbsp) olive/avocado oil
    • 45ml (3 tbsp) dessert wine like port or sherry
    • Salad

    • 30ml (2 tbsp) butter
    • 15ml (1 tbsp) olive/avocado oil
    • 5ml (1 tsp) fresh rosemary leaves
    • 2 garlic cloves, finely chopped
    • 250g pork fillet
    • 100g tenderstem broccoli, blanched
    • 100g green beans, blanched
    • 10 litchis, skin and pips removed
    • 60ml (¼ cup) pecan nuts, toasted
    • 45ml (3 tbsp) spring onion, thinly sliced
    • 250ml (1 cup) mixed salad leaves
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 200°C.


    For the dressing, whisk all the ingredients together and set aside.


    For the salad, heat the butter and oil in a pan, add the rosemary and garlic and gently sauté for a few seconds. Add the pork and fry until cooked, about 15 minutes. Rest the meat before slicing.


    Gently toss together the sliced meat, the remaining salad ingredients and a drizzle of the dressing. Season. Serve with the rest of the dressing on the side.