Roast Pork with Couscous and Herb Salad | Australia
To cook the pork fillets, preheat the oven to 180℃, then heat a heavy based oven proof frypan over a medium heat.
Keywords
- Lee Kum Kee
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Cooking tools:
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 500g Pork fillet
- 1-2 tbsp Vegetable oil
- 200g Couscous
- ½ bunch Coriander
- 3 stems Mint, leaves only
- 3 stems Basil, leaves only
- 2 bunches Broccolini
- 2 Spring Onions, finely sliced
- 1 Green Chilli, sliced
- 2 tsp Sugar
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 125ml Lee Kum Kee Panda Brand Oyster Sauce, plus extra sauce to serve
- 1 tsp Chinese five spices
- 1 clove Garlic, minced
- 2 tbsp Honey
- 2 tbsp Rice wine vinegar
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