Barbecue Pork With Caramelised Cashews

Ingredients (serves 4)

1/3 cup (55g) finely chopped palm sugar
1 tbs fish sauce
1 cup (145g) raw cashews
1/2 tsp Chinese five-spice powder
1 tbs sesame seeds
1 tbs rice wine vinegar
1 bunch Chinese water spinach, ends trimmed
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
2 purple Asian shallots, thinly sliced
1 (about 500g) Chinese barbecue pork, thinly sliced
Steamed jasmine rice, to serve

Method

Combine 1/4 cup (45g) of sugar and 1/2 teaspoon of fish sauce in a wok over medium-high heat. Cook, stirring occasionally, for 2-3 minutes or until sugar dissolves and begins to caramelise. Add the cashews, five-spice and sesame seeds and cook, tossing, for 1-2 minutes or until cashews are coated in caramel mixture. Remove from heat and spread over a piece of baking paper to cool.
Combine the rice wine vinegar with the remaining sugar and fish sauce in a small jug. Season to taste with salt and pepper.
Combine the water spinach, coriander, mint, shallots and pork in a large bowl and gently toss to combine. Drizzle with the dressing and gently toss to combine. Sprinkle with cashews to serve.