1 kg pork cheek, trimmed
1 wong bok, shredded
1 carrot, peeled and grated
1 red onion, peeled and thinly sliced
100g mung bean sprouts, rinsed
1 chilli, seeded and julienned
12 leaves Vietnamese mint
1 cup basil leaves, torn
½ cup coriander leaves
100g peanuts, toasted and smashed
150ml Barker’s Professional Ceviche Dressing
Steam the pork cheek for two hours or until tender.
Pull apart the pork into small bite sized chunks.
In a large mixing bowl, place the heated pork and all remaining ingredients, and toss together with Barker’s Professional Ceviche Dressing.