My Thai Caramelised Pork Wholemeal Couscous Salad!



– 2 Tablespoons of Gluten Free Worcestershire Sauce

– 1 Tablespoon of Hoisin Sauce

– 1 Small Red Chilli, diced finely

– 1/2 Tablespoon of Honey

– 1/2 Tablespoon of Lemon Juice

– 1/2 a Star Anise

– 1 Small Clove of Garlic, minced finely

– 90 grams of Wholemeal Couscous

– 150 ml water

– 1 Tablespoon Olive Oil

– 1 x 170 grams Pork Loin, fat removed, sliced thinly

– 150 grams Purple Sweet Potato (skin on), boiled for 10 minutes, then cubed

– 1 Tablespoon Fresh Parsley, finely sliced

– 1 Sprig of Fresh Parsley to garnish


Pour 500 ml of water into a small pot, then bring to the boil. Once water has reached boiling point, chop your 150 gram piece of Purple Sweet Potato (skin on) into two, then carefully place into boiling water. Boil your Sweet Potato for approximately 10 minutes, or until a knife gracefully slides into the centre of the Sweet Potato. Strain your Sweet Potato, keeping the skin on. Set aside.

Place the Gluten Free Worcestershire Sauce, Hoisin Sauce, Red Chilli, Honey, Lemon Juice, Star Anise and Garlic in a small pan over low-medium heat, cooking and stirring for approximately 5 minutes, until thickened. Slice the pork very thinly, then add to the sauce in the pan. Cook for 2-3 minutes on medium heat, then turn the heat off.

Boil 150 ml of water and 1/2 Tablespoon of Olive Oil, together in the one small pot. Once water has boiled, turn the heat off, then stir and pour in your Wholemeal Couscous. Cover and allow to stand for 2-3 minutes. Add 1/2 Tablespoon of Olive Oil and heat again on a very low heat for 3 minutes, while stirring with a fork to separate the beautiful wholemeal grains. Once the grains are nice and fluffy, add your fresh and finely sliced Parsley to the Couscous, then mix well.

Lastly, peel then dice your sweet potato. If you dice your sweet potato too early, it will discolour.

Compiling the Beauty!

Pile your beautiful and wholesome Wholemeal Couscous together, like it’s one of those Pyramids from Egypt.

Gracefully allow your Purple Sweet Potato to dance on the plate, by scattering your Purple Sweet Potato on top of the Wholemeal Couscous.

Then lay the pig to rest: Layer your Thai Caramelised Pork on top of your Purple Sweet Potato, so it can be the Star.

Decorate with a hint of freshness: One Sprig of Fresh Parsley.

N.B. If you do not have purple sweet potato, you can certainly use orange sweet potato. Mother nature will forgive you!

Serves 1

Multiply all the ingredients by the number of people you wish to serve.

Use Larger Utensils if you wish to multiply the ingredients.

Karina x


3 thoughts on “My Thai Caramelised Pork Wholemeal Couscous Salad!

    • FOOD IS LIFE! says:

      Hahahhhaha! I love your comment Lauren!
      I’m guessing you would be able to find the Thai Caramelised Pork part, however, maybe not the couscous salad part with the sweet potato, as this was the fusion component I added.
      I really love your blog and your beautiful recipes! I also like the design of your blog.

      Have a blast in Thailand! I loved Thailand when I went there! 🙂



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