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Barbecued soy pork salad with gooseberry dressing

Asian barbecue pork salad with gooseberry dressing

Barbecued soy pork salad with gooseberry dressing

Name: Barbecued soy pork salad with gooseberry dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 500g piece pork tenderloin trimmed of silvery sinew; small pack fresh coriander to garnish; small pack mint to garnish; 2 tbsp soy sauce; 1 garlic clove crushed; 1 tbsp light muscovado sugar; 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; ½ cucumber cut into small cubes; 6 spring onions shredded lengthways; 100g (about 10) French breakfast or ordinary radish halved

Jane Hornby

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

plus marinating

A star rating of 4.7 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal329
fat10g

low
saturates3g
carbs29g
sugars29g
fibre1g
protein31g
salt2g

Method

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

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