1 tsp Castor Sugar
Juice of 2 Limes
Handful of Coriander
1 fresh Red Chilli, deseeded and finely chopped
1 Tbls each Sesame Oil, Thai Fish Sauce and Light Soy Sauce
50g Sesame Seeds, dry roasted until golden
For the Salad
500g Pork Fillet, trimmed of fat
Olive Oil for brushing
¼ White Cabbage, shredded finely
1 Cucumber, cut into matchsticks
5 Celery stalks, cut into matchsticks
3 Spring Onions, finely sliced
1 Red Chilli, deseeded and finely chopped
2 trimmed stems of lemongrass, finely sliced
Zest of 1 Lime
A handful of each, Coriander and Mint leaves chopped
- The day before; make the dressing: Put the sugar and lime juice in a pan with 1 Tbls of 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 200°C. Brush the pork with oil and griddle on all sides for a few minutes or 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 onto a platter, top with pork slices and spoon over any juices.