Asian barbecue pork salad with gooseberry dressing

Asian barbecue pork salad with gooseberry dressing

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Cooking time

Prep: 20 mins Cook: 25 mins plus marinating

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
329
protein
31g
carbs
29g
fat
10g
saturates
3g
fibre
1g
sugar
29g
salt
2g

Ingredients

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

For the marinade

  • 2 tbsp soy sauce
  • 1 garlic clove, crushed
  • 1 tbsp light muscovado sugar

For the dressing

  • 100g gooseberries, topped and tailed
  • 2 tbsp golden caster sugar
  • 1 long, hot red chilli, shredded
  • 2 tbsp light olive oil
  • 1 tbsp fish sauce

For the salad

  • ½ cucumber, cut into small cubes
  • 6 spring onions, shredded lengthways
  • 100g (about 10) French breakfast or ordinary radishes, halved

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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.

Recipe from Good Food magazine, June 2014

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