Vietnamese pork salad

• Golden Caster Sugar1 tsp
• LimeJuice of 2
• Red Chilli1 chopped
• CorianderHandful
• Sesame Seed Oil1 tablespoon
• Fish Sauce1 tablespoon
• Soy Sauce1 tablespoon
• Pork Tenderloin1 lb
• Vegetable OilFor brushing
• White Cabbage1/4
• Cucumber1 chopped
• Celery5 chopped
• Spring Onions3 sliced thinly
• Red Chilli1 chopped
• Lemongrass Stalks2 chopped
• LimeZest of 1
• CorianderHandful
• MintHandful

Instructions

1. 1

   The day before: make the dressing.

2. 2

   Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar.

3. 3

   Add the chilli and coriander and stir well, then pulse in a blender until smooth.

4. 4

   Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing.

5. 5

   Cover and chill until needed.

6. 6

   Two hours before serving: heat a griddle pan.

7. 7

   Preheat the oven to 200C/gas 6/fan 180C.

8. 8

   Brush the pork with oil and griddle on all sides for a few minutes until seared.

9. 9

   Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through.

10. 10

    Cool, thinly slice against the grain of the meat.

11. 11

    Tip into a bowl and pour over half the dressing.

12. 12

    To serve: toss the remaining salad ingredients in a bowl with the remaining dressing.

13. 13

    Pile on to a platter, top with the pork slices and spoon over any juices.