Ingredients Jump to Instructions ↓


  2. 1 tsp golden caster sugar

  3. juice of 2 limes

  4. 1 fresh red chilli , deseeded and finely chopped

  5. a handful of coriander stems or roots, chopped

  6. 1 tbsp each sesame oil, Thai fish sauce and light soy sauce

  7. 50g sesame seeds , dry roasted until golden

  8. 500g pork tenderloins , trimmed of fat

  9. vegetable oil , for brushing

  10. 1/4 white cabbage , shredded

  11. 1 cucumber , cut into matchsticks

  12. 5 celery stalks, cut into matchsticks

  13. 3 spring onions , finely sliced

  14. 1 red chilli , seeded and finely chopped

  15. 2 trimmed stems of lemongrass , finely sliced

  16. zest of 1 lime

  17. a handful each of coriander and mint leaves, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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