Asian barbecue pork salad with gooseberry dressing

Asian barbecue pork salad with gooseberry dressing

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(2 ratings)

Prep: 20 mins Cook: 25 mins plus marinating

Easy

Serves 4
Marinate pork tenderloin in soy and serve charred with a fruity, hot and sour dressing. You can replace the pork with mackerel, too

Nutrition and extra info

Nutrition: per serving

  • kcal329
  • fat10g
  • saturates3g
  • carbs29g
  • sugars29g
  • fibre1g
  • protein31g
  • salt2g
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Ingredients

  • 500g piece pork tenderloin, trimmed of silvery sinew
  • small pack fresh coriander, to garnish
  • small pack mint, to garnish

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the marinade

  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 garlic clove, crushed
  • 1 tbsp light muscovado sugar

For the dressing

  • 100g gooseberry, topped and tailed

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 2 tbsp golden caster sugar
  • 1 long, hot red chilli, shredded
  • 2 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

For the salad

  • ½ cucumber, cut into small cubes
  • 6 spring onion, shredded lengthways

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g (about 10) French breakfast or ordinary radish, halved

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

  1. Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.

  2. Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.

  3. When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad – don’t forget to spoon any resting juices over the meat – and finish each plate with 2 tbsp dressing and the herbs.

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