Vietnamese Pork Salad

Ingredients

• 1 tspgolden caster sugar, for the dressing
• 2lime, juice only, for the dressing
• 1red chilli, chopped, for the dressing
• coriander, for the dressing
• 1 tbspsesame oil, for the dressing
• 1 tbspfish sauce, for the dressing
• 1 tbspsoy sauce, for the dressing
• sesame seeds, for the dressing
• 500 gpork tenderloin
• vegetable oil, for brushing the pork
• 1/4white cabbage, shredded, for the salad
• 1cucumber, chopped, for the salad
• 5celery, sticks, chopped, for the salad
• 3spring onions, thinly sliced, for the salad
• 1red chilli, chopped, for the salad
• 2 spriglemongrass, stalks, finely chopped, for the salad
• 1lime, zest only, for the salad
• coriander, for the salad
• mint, for the salad

Method

1. 1

   Make the dressing: put the sugar and lime juice in a small pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander, stir, then blend until smooth. Tip into a bowl and stir in the sesame oil, fish sauce, soy sauce and sesame seeds. Cover and chill until needed. Can be made the day before.

2. 2

   Heat a griddle pan and preheat the oven to 200C/gas 6. Brush the pork tenderloin with oil and griddle on all sides for a few minutes until seared.

3. 3

   Transfer to a baking tray and roast for 10–12 minutes until cooked through. Cool, then thinly slice against the grain. Toss with half the dressing.

4. 4

   When ready to serve, toss the cabbage, cucumber, celery, spring onions, chilli, lemongrass, lime zest, coriander and mint in a bowl with the remaining dressing. Pile onto a platter, top with the pork slices and spoon over any juices.