Asian Pork Salad

• 13 cup low sodium soy sauce
• 2 garlic cloves, crushed
• 1 teaspoon Chinese five spice powder
• 500 g pork fillets, trimmed
• 1 tablespoon olive oil
• 100 g baby asian greens
• 1 red capsicum, deseeded, cut into thin stripes
• 100 g shiitake mushrooms, thinly sliced
• 2 nashi pears, peeled, cored, thinely sliced
• 12 cup coriander leaves
• 12 cup mint leaf

1. Combine soy sauce, garlic and chinese five-spice in a shallow ceramic dish.
2. Add pork and turn to coat.
3. Cover and refridgerate for at least 2 hours.
4. Preheat oven to 200c.
5. Drain pork, reserving marinade.
6. Place pork in a shallow roasting pan and roast for 15 to 20 minutes or until just cooked though.
7. Transfer to a plate.
8. Cover.
9. Set aside to rest for 5 minutes.
10. Place reserved marinade in a small saucepan.
11. Add 2 tablespoons water.
12. Bring to the boil over high heat.
13. Reduce heat to medium and simer for 3 minutes.
14. Transfer to a bowl and whisk in oil.
15. Set aside to cool.
16. Thinly slice pork across the grain.
17. Combine Asian greens, capscicum, mushroom, pear, coriander and mint in a large bowl.
18. Add pork and dressing.
19. Toss to combine.
20. Serve.

soy sauce, garlic, spice powder, olive oil, asian greens, red, shiitake mushrooms, nashi pears, coriander leaves, mint leaf

Taken from www.food.com/recipe/asian-pork-salad-131337 (may not work)