Vietnamese pork salad
Nationality: Vietnamese
Author: None
Uploaded By: None
Ingredients
- 1 tsp Golden Caster Sugar 0.0
- Juice of 2 Lime 0.0
- 1 chopped Red Chilli 0.0
- Handful Coriander 0.0
- 1 tablespoon Sesame Seed Oil 0.0
- 1 tablespoon Fish Sauce 0.0
- 1 tablespoon Soy Sauce 0.0
- 500g Pork Tenderloin 0.0
- For brushing Vegetable Oil 0.0
- 1/4 White Cabbage 0.0
- 1 chopped Cucumber 0.0
- 5 chopped Celery 0.0
- 3 sliced thinly Spring Onions 0.0
- 1 chopped Red Chilli 0.0
- 2 chopped Lemongrass Stalks 0.0
- Zest of 1 Lime 0.0
- Handful Coriander 0.0
- Handful Mint 0.0
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.