Vietnamese Pork Salad

Ingredients

• 1 tspsuperfine sugar, for the dressing
• 2lime, juice only, for the dressing
• 1red chili, chopped, for the dressing
• cilantro, for the dressing
• 1 tbspsesame oil, for the dressing
• 1 tbspfish sauce, for the dressing
• 1 tbspsoy sauce, for the dressing
• 1 tbspsesame seeds, for the dressing
• 1 lbpork 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
• 3scallions, thinly sliced, for the salad
• 1red chili, chopped, for the salad
• 2 sprigslemongrass, stalks, finely chopped, for the salad
• 1lime, zest only, for the salad
• cilantro, for the salad
• mint, for the salad

Method

1. 1

   Put the sugar and lime juice in a small pan with 1 tbsp of water and bring it to the boil, stirring until the sugar has dissolved.

2. 2

   Add the chopped chili and cilantro, stir, then blend the lot smooth in a blender.

3. 3

   Pour it into a bowl and stir in the sesame oil, fish sauce, soy sauce and sesame seeds. Cover and chill until you need it — it is better made the day before.

4. 4

   Heat the oven to 400°F and get a grill pan smoking. Brush the pork tenderloin with oil and sear it on every side.

5. 5

   Move the pork to a baking sheet and roast for 10–12 minutes, until the center reads 145°F; it may still be faintly pink. Let it rest and cool on a plate.

6. 6

   Slice the cooled pork thinly across the grain and turn the slices through half the dressing.

7. 7

   When you are ready to eat, toss the cabbage, cucumber, celery, scallions, chili, lemongrass, lime zest, cilantro and mint with the rest of the dressing.

8. 8

   Pile the salad onto a platter, lay the pork slices over it and spoon any juices left in the bowl across the top.

Nutrition per serving