Vietnamese pork salad

Name: Vietnamese pork salad
Prep time: 90 min
Total time: 90 min
Yield: 2 servings
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

30g+ Protein40g+ ProteinBeefFishMaintenanceSoy

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

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.