Vietnamese pork salad

Ingredients

• 1 tsp Golden Caster Sugar
• Lime, Juice of 2
• 1 Red Chilli, chopped
• Coriander, Handful
• 1 tbsp Sesame Seed Oil
• 1 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 500 g Pork Tenderloin
• Vegetable Oil, For brushing
• ¼ White Cabbage
• 1 Cucumber, chopped
• 5 Celery, chopped
• 3 Spring Onions, thinly
• 1 Red Chilli, chopped
• 2 Lemongrass Stalks, chopped
• Lime, Zest of 1
• Coriander, Handful
• Mint, Handful

Steps

1. 1step 1
2. 2The 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.
3. 3step 2
4. 4Two 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.
5. 5step 3
6. 6To 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.