Chili Pork Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.