Pork Banh Mi Salad
This riff on the classic Vietnamese street food sandwich loses the bread, making this a great light lunch or supper dish. I suggest that this recipe serves 2 hungry people for dinner or 4 people for lunch.
Pork tenderloin is vastly underrated - it's full of protein, low in fat and costs a fraction of the price of beef or lamb. In this recipe, the pork is lightly marinated, charred and then finished in the oven for maximum flavour and juiciness. The carrots are quick-pickled and the rest of the salad left fresh and crunchy.
Pork Banh Mi Salad
Serves 2-4
400g pork tenderloin
2 tbsp caster sugar
1 tbsp Worcestershire sauce
3 garlic cloves
Bunch of spring onions, finely chopped
3 carrots, peeled and julienned or grated
1 red chilli, finely chopped
75ml rice wine vinegar
1 romaine lettuce, shredded
½ cucumber, peeled, deseeded and sliced
sesame seeds, to serve
Preheat the oven to 180C.
Put the pork in a dish. Whizz half the sugar, the Worcestershire sauce, garlic and the spring onions in a mini food processor with a splash of water to make a paste. Pour over the meat and turn to coat; set aside.
Put the carrots in a small bowl. Heat the rice wine vinegar with an equal amount of water and the rest of the sugar and pour over the top. Set aside.
Heat a frying pan or griddle pan over a high heat and cook the pork for 3-4 minutes on each side until charred. Transfer to a baking sheet lined with foil and roast in the oven for 15 minutes. Set aside to rest.
Put the lettuce and cucumber into a salad bowl. Drain the pickled carrots, add to the salad together with the chopped chili and mix well. Slice the pork into rounds, divide the salad between plates, top with the pork and sprinkle over the sesame seeds before serving.
Pork tenderloin is vastly underrated - it's full of protein, low in fat and costs a fraction of the price of beef or lamb. In this recipe, the pork is lightly marinated, charred and then finished in the oven for maximum flavour and juiciness. The carrots are quick-pickled and the rest of the salad left fresh and crunchy.
Pork Banh Mi Salad
Serves 2-4
400g pork tenderloin
2 tbsp caster sugar
1 tbsp Worcestershire sauce
3 garlic cloves
Bunch of spring onions, finely chopped
3 carrots, peeled and julienned or grated
1 red chilli, finely chopped
75ml rice wine vinegar
1 romaine lettuce, shredded
½ cucumber, peeled, deseeded and sliced
sesame seeds, to serve
Preheat the oven to 180C.
Put the pork in a dish. Whizz half the sugar, the Worcestershire sauce, garlic and the spring onions in a mini food processor with a splash of water to make a paste. Pour over the meat and turn to coat; set aside.
Put the carrots in a small bowl. Heat the rice wine vinegar with an equal amount of water and the rest of the sugar and pour over the top. Set aside.
Heat a frying pan or griddle pan over a high heat and cook the pork for 3-4 minutes on each side until charred. Transfer to a baking sheet lined with foil and roast in the oven for 15 minutes. Set aside to rest.
Put the lettuce and cucumber into a salad bowl. Drain the pickled carrots, add to the salad together with the chopped chili and mix well. Slice the pork into rounds, divide the salad between plates, top with the pork and sprinkle over the sesame seeds before serving.
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