Honey-roasted fruit with star anise
Tom Kime's summery dessert is very simple and it looks absolutely stunning
Vietnamese pork salad
- Preparation and cooking time
- Total time
- Ready in 1 hour - 1 hour 10 mins
- Easy
- Serves 6
Skip to ingredients
For the dressing
- 1 tsp golden caster sugar
- juice of 2 limes
- 1 fresh red chillideseeded and finely chopped
- a handful of coriander stemsor roots, chopped
- 1 tbsp each sesame oil, Thai fish sauce and light soy sauce
- 50g sesame seedsdry roasted until golden
For the salad
- 500g pork tenderlointrimmed of fat
- vegetable oilfor brushing
- ¼ white cabbageshredded
- 1 cucumbercut into matchsticks
- 5 celerystalks, cut into matchsticks
- 3 spring onionsfinely sliced
- 1 red chilliseeded and finely chopped
- 2 trimmed stems of lemongrassfinely sliced
- zest of 1 lime
- a handful each of coriander and mintleaves, chopped
Nutrition: per serving
- kcal195
- fat11g
- saturates2g
- carbs4g
- sugars1g
- fibre2g
- protein21g
- salt1.1glow
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.
