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Vietnamese pork salad

Name: Vietnamese pork salad
Cuisine: Vietnamese
Ingredients: 1 tsp Golden Caster Sugar; Juice of 2 Lime; 1 chopped Red Chilli; Handful Coriander; 1 tablespoon Sesame Seed Oil; 1 tablespoon Fish Sauce; 1 tablespoon Soy Sauce; 500g Pork Tenderloin; For brushing Vegetable Oil; 1/4 White Cabbage; 1 chopped Cucumber; 5 chopped Celery; 3 sliced thinly Spring Onions; 1 chopped Red Chilli; 2 chopped Lemongrass Stalks; Zest of 1 Lime; Handful Coriander; Handful Mint

Pork

Vietnamese pork salad is a Pork recipe from the Vietnamese tradition, as recorded in TheMealDB. The ingredients and the method below are the recorded ones. This site does not state preparation time, servings, difficulty or equipment, because the source does not record them.

Method

Step 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.
Step 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.
Step 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.