500g pork tenderloin, thinly sliced
2 tbsp caster sugar
1 tbsp fish sauce
3 garlic cloves
Bunch of spring onions, white parts chopped
and green parts shredded
3-4 carrots, peeled and julienned
1 red chilli, finely chopped
75ml rice wine vinegar
1 romaine lettuce, shredded
½ cucumber, peeled, deseeded and sliced
Bunch of fresh coriander, leaves picked
- Put the pork in a dish. Whizz half the sugar, the fish sauce, garlic and the white parts of 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 and chilli 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 about 10 minutes in batches, turning, until lightly charred and cooked through. Set aside to rest.
- Put the lettuce and cucumber into a salad bowl. Drain the pickled carrots, add to the salad and mix well. Top with the charred pork, coriander leaves and the finely shredded green parts of the spring onions.
Per Serving: 263kcals, 4.6g fat (1.5g saturated), 16.8g carbs (10.2g sugars), 35g protein, 3.2g fibre, 0.46g sodium
Recipe and image from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton