- Dairy-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 500g pork tenderloin
- 3 limes
- 3 tbsp soy sauce
- ½ tbsp rice wine
- 2cm ginger, minced
- 2 large cloves garlic, minced
- 2 lemongrass stick, smashed
- ¼ small sweetheart cabbage, finely sliced
- 100g bean sprouts
- 1 small red pepper, finely sliced
- 1 small carrot, mandolined
- ½ cucumber, mandolined
- 1 large handful fresh mint leaves, torn
- 1 large handful fresh coriander, torn
- 1 small handful roasted salted peanuts
- 1 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 1 ½ tbsp soy sauce
- 1 large fresh red chilli, finely sliced
- 0.5cm fresh ginger, minced
Method
Step 1
Add the whole pork tenderloin to a large mixing bowl. Cover it with the juice and zest of 2 limes, soy sauce, rice wine, minced ginger, and garlic. Smash the fresh lemongrass stick with the back of a spoon and place it in the bowl. Mix the ingredients well to cover the pork, and allow it to marinate.
Step 2
Prepare the salad ingredients and place in a large salad bowl, top with peanuts, and set aside.
Step 3
Heat 1 tbsp olive oil in a large, non-stick frying pan. Fry the marinated pork and sauce in the pan over medium heat, for 15-20mins, turning often. Let the pork rest for 5mins before thinly slicing.
Step 4
While the pork is frying, prepare the salad dressing by mixing the sesame oil, remaining soy, juice of 1 lime, chilli, and ginger. Set aside and use to dress the plate just before eating, as desired.
