Ginger and Lemongrass Pork Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with first measure of ginger and lemongrass paste and a drizzle of olive oil on prepared tray. Season with salt and pepper and cook for about 25 minutes, until tender. Turn once during cooking.
3. Heat a drizzle of oil in a large fry-pan on high heat. Pat pork dry with paper towels and toss with second measure of ginger and lemongrass paste. Season with salt and pepper. Cook for 5-6 minutes, turning often, until crispy and cooked through. Set aside, covered in foil to rest.
4. Place snow peas in a large, heatproof bowl with a pinch of salt and cover with boiling water. Leave for 3–5 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Return to bowl and set aside.
5. Remove core and seeds from capsicum. Dice capsicum and cucumber 2cm. Add both to bowl with drained snow peas.
6. Add cooked kumara, pork (and any resting juices) and mayonnaise to bowl with vegetables and toss to combine. Season to taste with salt and pepper.
7. Divide ginger and lemongrass pork salad between bowls and sprinkle over crispy shallots.