Grilled Pork Salad

Leave a comment

February 15, 2013 by dgarnett2013

Grilled Pork Salad: Nigel Slater in The Observer and adapted by DG

pork3

 

Serves 4

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.

pork1

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.

pork2

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.

iris1 iris2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: