Vietnamese pork salad

• golden caster sugar↗1 tsp tsp
• limes↗juice of 2

  juice of 2

• fresh red chilli↗1

  deseeded and finely chopped

• coriander stems↗a handful of

  or roots, chopped

• each sesame oil, Thai fish sauce and light soy sauce1 tbsp tbsp
• sesame seeds↗50g g

  dry roasted until golden

• pork tenderloin↗500g g

  trimmed of fat

• vegetable oil↗

  for brushing

• white cabbage↗¼

  shredded

• cucumber↗1

  cut into matchsticks

• celery↗5

  stalks, cut into matchsticks

• spring onions↗3

  finely sliced

• red chilli↗1

  seeded and finely chopped

• trimmed stems of lemongrass2

  finely sliced

• lime↗zest of 1

  zest of 1

• coriander and minta handful each of

  leaves, chopped

Step-by-step instructions

1. 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. 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. 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.