Vietnamese pork salad

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1 tsp Golden Caster Sugar
• Juice of 2 Lime
• 1 chopped Red Chilli
• Handful Coriander
• 1 tablespoon Sesame Seed Oil
• 1 tablespoon Fish Sauce
• 1 tablespoon certified gluten-free coconut aminos
• 500g Pork Tenderloin
• For brushing Vegetable Oil
• 1/4 White Cabbage
• 1 chopped Cucumber
• 5 chopped Celery
• 3 sliced thinly Spring Onions
• 1 chopped Red Chilli
• 2 chopped Lemongrass Stalks
• Zest of 1 Lime
• Handful Coriander
• Handful Mint

Directions

1. step 1
2. 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, certified gluten-free coconut aminos and sesame seeds to make a dressing. Cover and chill until needed.
3. step 2
4. 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.
5. step 3
6. 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.