Ingredients
For the sweet and sour sauce:
• ¾ cup asain rice vinegar
• 2 Limes, juiced
• 4T selati demarara sugar
• 5cm Ginger, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 red chilli, thinly sliced
• 3T soy sauce
• ½ cup smokey BBQ sauce
For the pork fillet:
• 400g Smoked pork fillet
• 1 cucumber, thinly sliced
• 4T mint, roughly chopped
• 4 basil, roughly chopped
• 4T asian rice vinegar
• 2t Selati caster snow
• 100g toasted cashew nut
Instructions
For the sweet and sour sauce:
• Heat the rice vinegar and sugar togethe over a medium heat until the sugar melts. Add the Selati demarara sugar along with the ginger, garlic and chilli. simmer for a minute before adding the soy sauce and BBQ sauce. Simmer for another minute then remove from the heat and allow to cool slightly.
For the pork fillet:
• Heat a griddle pan over a medium heat, add the fillet and sear evenly before cooking for another 3-4 minutes.
• Toss the cucumber, mint, basil and caster snow together with the rice vinegar and serve with the pork which as been coated in the sweet sticky sauce and topped with the toasted cashew nuts.