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.
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.
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.