PorkVietnamese
Vietnamese pork salad
Ingredients
- Golden Caster Sugar — 1 tsp
- Lime — Juice of 2
- Red Chilli — 1 chopped
- Coriander — Handful
- Sesame Seed Oil — 1 tablespoon
- Fish Sauce — 1 tablespoon
- Soy Sauce — 1 tablespoon
- Pork Tenderloin — 500g
- Vegetable Oil — For brushing
- White Cabbage — 1/4
- Cucumber — 1 chopped
- Celery — 5 chopped
- Spring Onions — 3 sliced thinly
- Red Chilli — 1 chopped
- Lemongrass Stalks — 2 chopped
- Lime — Zest of 1
- Coriander — Handful
- Mint — Handful
Instructions
step 1
The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
step 2
Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
step 3
To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.