Vietnamese Pork Salad
This vibrant pork salad is a refreshing and flavorful dish that is perfect for warm days or as part of a light meal. The marinade infuses the pork with a zesty and aromatic flavor while the crisp vegetables provide a satisfying crunch. Tossed in a tangy and fragrant dressing, this salad is a delightful combination of savory, sweet, and spicy elements that come together beautifully on the plate.
— Constant Cookbook
Ingredients
- 1 tsp golden caster sugar
- juice of 2 limes
- 1 fresh red chilli , deseeded and finely chopped
- a handful of coriander stems or roots, chopped
- 1 tbsp each sesame oil, Thai fish sauce and light soy sauce
- 50g sesame seeds , dry roasted until golden
- 500g pork tenderloins , trimmed of fat
- vegetable oil , for brushing
- ¼ white cabbage , shredded
- 1 cucumber , cut into matchsticks
- 5 celery stalks, cut into matchsticks
- 3 spring onions , finely sliced
- 1 red chilli , seeded and finely chopped
- 2 trimmed stems of lemongrass , finely sliced
- zest of 1 lime
- a handful each of coriander and mint leaves, chopped
Instructions
- 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.
- 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.
- 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.
Yield
Serves 6
Nutrition
- Calories: 195 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.1 milligram of sodium
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