Black Bean Pork

Steps

1. Preheat oven to 200°C. Bring a medium pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill or hot plate to high (if using). Pat pork dry with paper towels, toss well on prepared tray with all remaining black bean pork ingredients and season. Roast for 9-11 minutes, turning once, until pork is firm. Set aside, covered, to rest for 3-4 minutes before slicing thinly against the grain, reserving any juices. Alternatively, cook on BBQ grill for 4-5 minutes each side. Toss sliced pork in the black beans and juices on tray.
2. While pork cooks, dice broccoli florets 2cm and thinly slice stalk. Cook broccoli and edamame in pot of boiling water for 3–4 minutes, until tender. Drain, rinse under cold water and drain well.
3. In a medium bowl, whisk together all nutty dressing ingredients.
4. Thinly slice both measures of spring onion and add half to bowl with nutty dressing. Reserve half for serving. Add cooked vegetables, lettuce and sliced pork to bowl with dressing (reserve black beans and juices on tray) and toss well to combine. Season to taste.
5. TO SERVE divide pork salad between plates. Spoon over resting juices and beans (if desired), sprinkle over reserved spring onion (if using) and cashew nuts.