Vietnamese pork salad

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Tom Kime

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Recipe by Tom Kime

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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.
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.
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.

PER SERVING

195 kcalories, protein 21g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 2g, salt 1.1 g

http://www.bbcgoodfood.com/recipes/3299/

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Ingredients

FOR THE DRESSING

• 1 tsp golden caster sugar
• 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
• 50g sesame seeds , dry roasted until golden

FOR THE SALAD

• 500g pork tenderloins , 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

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Difficulty and servings

Serves 6

Preperation and cooking times

Low-fat

Ingredients

FOR THE DRESSING

• 1 tsp golden caster sugar
• 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
• 50g sesame seeds , dry roasted until golden

FOR THE SALAD

• 500g pork tenderloins , 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

PER SERVING

195 kcalories, protein 21g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 2g, salt 1.1 g

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