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Asian barbecue pork salad with gooseberry dressing

Barbecued soy pork salad with gooseberry dressing

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
low infat10g


  • 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 gooseberry , 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 radish , halved


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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