VIETNAMESE PORK SALAD
Core recipe
Core recipe
FOR THE DRESSING
· juice of 2 limes
· 1 fresh red chilli, deseeded and finely chopped
· a handful of coriander stems or roots, chopped
· 1 tbsp each sesame oil, Thai fish sauce and light soy sauce
FOR THE SALAD
· 500g pork tenderloin, trimmed of fat
· vegetable oil, for brushing
· ¼ white cabbage, shredded
· 1 cucumber, cut into matchsticks
· 5 celery stalks, cut into matchsticks
· 3 spring onions, finely sliced
· 1 red chilli, seeded and finely chopped
· 2 trimmed stems of lemon grass, finely sliced
· zest of 1 lime
· a handful each of coriander and mint leaves, chopped
The day before: make the dressing. Put the lime juice in a pan with 1 tbsp water and bring to the boil . 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 to make a dressing. Cover and chill until needed. 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. 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
Strictly sesame oil is not core, however on a one off basis
I would count it as part of my daily oil allowance. Alternatively use
olive oil
