Vietnamese pork salad

    Vietnamese pork salad

    • Vietnamese
    • Pork

    Ingredients

    1. 1 tsp Golden Caster Sugar
    2. Juice of 2 Lime
    3. 1 chopped Red Chilli
    4. Handful Coriander
    5. 1 tablespoon Sesame Seed Oil
    6. 1 tablespoon Fish Sauce
    7. 1 tablespoon Soy Sauce
    8. 500g Pork Tenderloin
    9. For brushing Vegetable Oil
    10. 1/4 White Cabbage
    11. 1 chopped Cucumber
    12. 5 chopped Celery
    13. 3 sliced thinly Spring Onions
    14. 1 chopped Red Chilli
    15. 2 chopped Lemongrass Stalks
    16. Zest of 1 Lime
    17. Handful Coriander
    18. Handful Mint

    How to prepare

    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.