February 15, 2013 by dgarnett2013
Grilled Pork Salad: Nigel Slater in The Observer and adapted by DG
For the pork:
- 2 large pork fillets
- 2 medium-sized stalks of lemongrass
- 3 cloves garlic
- 2 tbs Thai fish sauce
- 1 tbs sesame oil
for the salad:
- mint leaves – small handful
- coriander leaves – small bunch
- little gem lettuce – 2 or 3, depending on size
- 1 lime
- 1 large red chilli
- sugar-snap peas – a couple of handfuls
- Yuzu Japanese dressing
Cut the pork fillet into slices. They should be no thicker than your little finger.
Remove any tough outer leaves from the lemongrass then slice the tender insides into wafer thin rings. Put them into a bowl with the peeled and finely crushed garlic, the fish sauce and the sesame oil.
Toss with the pork and leave for a good hour.
Blanche the sugar-snap peas, drain and dry.
Make a bowl of salad with crisp lettuce, whole mint and coriander leaves and, cooled, dry sugar-snaps. Halve the chilli and remove the seeds, then chop the chilli flesh finely. Toss the chillies and the juice of the lime into the salad.
Drain the pork from the marinade, then fry in a non-stick pan till golden and glossy on both sides, spooning over a little of the sauce as you go. It will take little more than a minute or two. Mix the pork into the salad and serve immediately with any juices from the pan poured over. Dress with Yuzu dressing.
Eaten the day of the first iris reticulatas in the front garden.