Sticky Ginger Pork with Asian Salad

Sticky ginger pork with an Asian salad for a new taste to your weeknight dinner. Paired with Summer peaches and corn with a fresh cabbage salad.




  • Light Meal
  • Pork


  • South African
  • Asian
  • Asian, South African

Cooking Methods

  • Cooking



Prep Time

45 minutes

Cooking Time

25 minutes


For the sticky ginger pork rashers:

  • 600g Food Lover’s pork rashers
  • 2cm ginger, grated
  • 1-2 garlic cloves, grated
  • 45ml (3 Tbsp) soy sauce
  • 45ml (3 Tbsp) honey
  • 80ml (1/3 cup) sweet chilli sauce
  • Handful coriander

For the salad:

  • ½ red cabbage, shredded
  • ½ cucumber, shaved with a vegetable peeler
  • 5 radishes, sliced thinly
  • 2 spring onions, sliced

For the Salsa

  • 1 sweetcorn, steamed
  • 1 yellow cling peach, dice
  • 1 small red onion, diced
  • Zest and juice of 1 lemon
  • 1 handful of coriander, chopped
  • Salt and pepper, to taste


For the sticky ginger pork rashers:

  1. Slice the pork rashers in 2cm pieces, pre-heat a large frying pan and fry the pork rashers foe about 10-12 minutes or until golden brown and crispy.
  2. You do not need to add oil to the pan as the pork rashers are quite fatty and will release the oil for frying.
  3. Once the rashers are crispy remove from the pan and wipe the pan with paper towel to remove excess oil.
  4. Fry the ginger and garlic on a low heat then add the soy sauce, honey and sweet chilli sauce.
  5. Cook the sauce for about 5 minutes or until sticky then add the pork rashers to the sauce and mix well to coat. Set aside to cool slightly before assembling the salad.
  6. For the salad:

    1. Combine all ingredients for the salad then top with the sticky ginger pork.
    2. For the salsa:

      1. Combine all ingredients and season with salt and pepper. Serve alongside the sticky pork salad.

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