Vietnamese pork salad

Ingredients

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

Steps

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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.

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