Vietnamese pork salad

Method7 steps

1. 1

   Step 1: For the make-ahead dressing, first reserve the zest of one of the two limes for the salad. Juice both limes. Bring their juice, the sugar and one tablespoon of water to a boil, stirring to dissolve the sugar.

   Uses 1 tsp golden caster sugar · 2 limes: juice of both, plus zest of one · 1 tbsp water for the dressing syrup

2. 2

   Step 2: Add the dressing chilli and coriander stems or roots to the syrup. Blend smooth, transfer to a bowl and stir in the sesame oil (1 tbsp), fish sauce, soy sauce and toasted sesame seeds (50 g).

   Uses Dissolved lime-and-sugar syrup · 1 red chilli, deseeded and chopped, for dressing · A handful of coriander stems or roots, chopped, for dressing · 1 tbsp sesame oil · 1 tbsp Thai fish sauce · 1 tbsp light soy sauce · 50 g sesame seeds, dry-toasted until golden

3. 3

   Step 3: Cover and refrigerate the dressing until needed; the author suggests preparing it the day before.

   Uses Complete sesame-and-lime dressing

4. 4

   Step 4: For the pork, heat a griddle and the oven to 200°C/180°C fan/gas 6. The author schedules this preparation about two hours before serving.

5. 5

   Step 5: Brush the tenderloin with vegetable oil and sear all sides on the griddle. Transfer to a tray and roast for 10–12 minutes as a guide, until cooked through, reaching at least 63°C/145°F; rest for 3 minutes before slicing.

   Roast pork in oven · 12 minUses 500 g pork tenderloin, trimmed of fat · Vegetable oil, as needed to brush the pork

6. 6

   Step 6: Cool the cooked pork, slice thinly against the grain and coat with half the chilled dressing. Refrigerate if preparing ahead of serving.

   Uses Fully cooked and rested pork tenderloin · Half of the prepared sesame-and-lime dressing

7. 7

   Step 7: Toss the cabbage, cucumber (1), celery (5), spring onions (3), salad chilli, lemongrass (2), reserved lime zest, coriander leaves and mint with the remaining half of the dressing. Arrange on a platter, add the dressed cooked pork and spoon over its juices.

   Uses Cooked pork slices dressed with half the sauce · Remaining half of the prepared dressing · ¼ head white cabbage, shredded · 1 cucumber, cut into matchsticks · 5 celery stalks, cut into matchsticks · 3 spring onions, finely sliced · 1 red chilli, deseeded and chopped, for salad · 2 trimmed lemongrass stalks, finely sliced