Chili Pork Salad

• 4 None eggs, lightly beaten
• 1 lb pork leg steaks
• 1/3 cup sweet chili sauce
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 clove garlic, minced
• 3 oz mixed greens
• 1 (15 oz) can corn kernels, drained
• 2 None medium ripe tomatoes, chopped
• 2 oz snow pea sprouts, chopped
• 1/2 cup fresh cilantro leaves
• 3 None spring onions, finely chopped

1. Lightly coat a large frying pan with oil and place over medium heat. Add eggs and tilt pan to cover base. Cook for 1 min, or until set underneath. Flip over and cook for 1 min, or until golden and set. Transfer to a cutting board, roll into a log and slice thinly.
2. Lightly coat pork with oil. Cook for 2 mins per side then transfer to a plate. Cover with foil and let rest for 5 mins. Slice.
3. Whisk chili sauce, fish sauce, lime juice and garlic together. Combine mixed greens, corn, tomatoes, sprouts, cilantro, onions, pork and egg in a large bowl. Drizzle dressing over salad and toss to combine. Spoon into serving bowls. Serve immediately.

eggs, pork, sweet chili sauce, fish sauce, lime juice, clove garlic, mixed greens, corn kernels, tomatoes, snow, fresh cilantro, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/36708 (may not work)