Vietnamese pork salad

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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

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.

Source

https://www.bbcgoodfood.com/recipes/vietnamese-pork-salad

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