Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
VIETNAMESE · PORK
Vietnamese pork salad
Ingredients
2
Golden Caster Sugar1 tsp
LimeJuice of 2
Red Chilli1 chopped
CorianderHandful
Sesame Seed Oil1 tablespoon
Fish Sauce1 tablespoon
Soy Sauce1 tablespoon
Pork Tenderloin500g
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
Method
step 1 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, soy sauce and sesame seeds to make a dressing. Cover and chill until needed. step 2 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. step 3 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.
Recipe data: TheMealDB · Powered by Bee Solutions
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