Vietnamese pork salad

Method 1

Ingredients

For the dressing

1 tsp golden caster sugar

juice of 2 limes

1 fresh red chilli

deseeded and finely chopped

a handful of coriander stems

or roots, chopped

1 tbsp each sesame oil, Thai fish sauce and light soy sauce

50g sesame seeds

dry roasted until golden

For the salad

500g pork tenderloin

trimmed of fat

vegetable oil

for brushing

¼ white cabbage

shredded

1 cucumber

cut into matchsticks

5 celery

stalks, cut into matchsticks

3 spring onions

finely sliced

1 red chilli

seeded and finely chopped

2 trimmed stems of lemongrass

finely sliced

zest of 1 lime

a handful each of coriander and mint

leaves, chopped

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.

Method 2

Ingredients:

- 1 lb pork tenderloin

- 3 cloves garlic, minced

- 2 tbsp soy sauce

- 2 tbsp fish sauce

- 2 tbsp sesame oil

- 1 tsp sugar

- 1/2 tsp black pepper

- 1 head romaine lettuce, chopped

- 1/2 cucumber, julienned

- 1 carrot, julienned

- 1/4 cup mint leaves

- 1/4 cup cilantro leaves

- 1/4 cup chopped peanuts

- Lime wedges for serving

Instructions:

1. In a bowl, mix together minced garlic, soy sauce, fish sauce, sesame oil, sugar, and black pepper to create a marinade.

2. Slice the pork tenderloin into thin strips and marinate the pork in the sauce for at least 30 minutes.

3. Heat a skillet over medium-high heat and cook the marinated pork until browned and cooked through, about 5-7 minutes.

4. In a large bowl, combine chopped lettuce, julienned cucumber, julienned carrot, mint leaves, and cilantro leaves.

5. Top the salad with the cooked pork strips and chopped peanuts.

6. Serve the Vietnamese pork salad with lime wedges on the side for squeezing over the salad before eating.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog