>Vietnamese Salad with Black Bean Pork Stew

>Yummy! Vietnamese and Chinese infusion. I decided this on impulse while looking into our fridge and using up all our fresh vegetables. My memory of Vietnamese food involves raw veges, mixed with a lovely vinaigrette dressing, eaten with a side of lemongrass flavoured meat. We have a lovely Vietnamese restaurant nearby our place in Wairau Park and I’ve always loved their Lemongrass Chicken dish. There’s only 1 Vietnamese restaurant here and it’s expensive (so I’ve heard) so why not make our own.

We accompanied our Vietnamese Salad with a super tasty Black Bean Pork Stew;
450g pork cube
1 garlic bulb, minced
2 medium onions, finely chopped
2-4 tbsp black bean sauce
water
Stir fry the garlic and onions in olive oil till golden brown and soft.
Add in the pork cubes and fry until done.
Pour in the black bean sauce with water, mix well and cover to simmer for about 30min for sauce to infuse with the pork till tender.
For the salad, finely chop up some fresh vegetables;
1 capsicum
5 lettuce leaves
1 carrot, grated
(I added some tofu for added protein)
spring onions
coriander
Place the vegetables in sections in the bowl.
For the sauce;
Sweet Chilli Sauce
Fish Sauce
Apple Cider Vinegar
Sugar
Lime Juice
Sesame Oil
Serve the vegetables with the sauce at the side, the diner will have to pour the dressing over and toss the vegetables by themselves. The sauce from the black bean stew can be poured over as well as an alternative, which is what my husband did. I ate both dishes separately but together. It was lovely and fresh. Salty, sweet and sour at the same time, talk about infusion!
We finished the night with fresh grapes and juicy sweet kiwi to wash down our palette. Ah, just lovely. I could eat this forever!
A lovely stew for tonight’s dinner!
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