Vietnamese pork salad

Name: Vietnamese pork salad
Prep time: 25 min
Cook time: 39 min
Total time: 64 min
Yield: 6 servings
Ingredients: 1 tsp Golden Caster Sugar; 1 Juice of 2 Lime; 2 chopped Red Chilli; 2 Handful Coriander; 1 tablespoon Sesame Seed Oil; 1 tablespoon Fish Sauce; 1 tablespoon Soy Sauce; 500 g Pork Tenderloin; 1 For brushing Vegetable Oil; ¼ White Cabbage; 1 chopped Cucumber; 5 chopped Celery; 3 sliced thinly Spring Onions; 2 chopped Lemongrass Stalks; 1 Handful Mint

64 min · Serves 6 · By TheMealDB Import

High Protein
Vietnamese
Pork
Dinner
Lunch

Vietnamese, Pork

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 tspGolden Caster Sugar
1 Juice of 2Lime
2 choppedRed Chilli
2 HandfulCoriander
1 tablespoonSesame Seed Oil
1 tablespoonFish Sauce
1 tablespoonSoy Sauce
500 gPork Tenderloin
1 For brushingVegetable Oil
¼ White Cabbage
1 choppedCucumber
5 choppedCelery
3 sliced thinlySpring Onions
2 choppedLemongrass Stalks
1 HandfulMint

Method

Prep 25 min · Cook 39 min

1The 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.
2Two 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.
3To 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.