Vietnamese pork salad

Ingredients

• Golden Caster Sugar — 1 tsp
• Lime
• Red Chilli — 1 pcs
• Coriander
• Sesame Seed Oil — 1 tbsp
• Fish Sauce — 1 tbsp
• Soy Sauce — 1 tbsp
• Pork Tenderloin — 500 g
• Vegetable Oil
• White Cabbage — 0.25 pcs
• Cucumber — 1 pcs
• Celery — 5 pcs
• Spring Onions — 3 pcs
• Red Chilli — 1 pcs
• Lemongrass Stalks — 2 pcs
• Lime
• Coriander
• Mint

Steps

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.