Vietnamese pork salad

Pork · Vietnamese classic.

Ingredients

• 1 tsp Golden Caster Sugar
• Juice of 2 Lime
• 1 chopped Red Chilli
• Handful Coriander
• 1 tablespoon Sesame Seed Oil
• 1 tablespoon Fish Sauce
• 1 tablespoon Soy Sauce
• 500g Pork Tenderloin
• For brushing Vegetable Oil
• 1/4 White Cabbage
• 1 chopped Cucumber
• 5 chopped Celery
• 3 sliced thinly Spring Onions
• 1 chopped Red Chilli
• 2 chopped Lemongrass Stalks
• Zest of 1 Lime
• Handful Coriander
• Handful Mint

Method

1. Bring to a boil — 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.
2. Stir — Add the chilli and coriander and stir well, then pulse in a blender until smooth.
3. Stir — Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing.
4. Heat the pan — Cover and chill until needed. Two hours before serving: heat a griddle pan.
5. Preheat the oven — 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.
6. Continue cooking — Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through.
7. Continue cooking — Cool, thinly slice against the grain of the meat.
8. Continue cooking — Tip into a bowl and pour over half the dressing.
9. Serve — To serve: toss the remaining salad ingredients in a bowl with the remaining dressing.
10. Continue cooking — Pile on to a platter, top with the pork slices and spoon over any juices.

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