Pork and Cucumber Salad

Ingredients:

• Pork Fillet – 450 gms, trimmed of any visible fat
• Spring Onions – 6, halved lengthways and sliced into 3
• Ridge Cucumber – 1
• Crisp Lettuce – 4 handfuls, shredded
• Coriander Leaves – 20 gms
• Mint Leaves – 10 gms
• Dry-roasted Peanuts – 4 tblsp, lightly crushed
• Zest of 1 Lime – finely grated
• Salt – 1 tsp
• Sugar – 1 tsp
• Sesame Oil – 2 tsp
• Groundnut Oil – 1 tblsp

For the Marinade:

• Small Red Chillies – 2, deseeded and very finely chopped
• Sugar – 4 tblsp
• Thai Fish Sauce – 3 tblsp
• Lime Juice – 4 tblsp
• Rice Vinegar – 4 tblsp

Method:

1. Thinly slice the pork diagonally. Cut each slice in half lengthways.
2. Put in a bowl with the spring onions.
3. Peel the cucumber, halve lengthways and scoop out the seeds. Thinly slice diagonally and put in a bowl.
4. To make the marinade, use a large mortar and pestle and pound the chopped chillies and the sugar to a watery red paste.
5. Add the fish sauce, lime juice and rice vinegar, stirring to dissolve the sugar.
6. Pour into a measuring jug. Pour one half over the pork and onions and one half over the cucumber.
7. Leave to marinate for 1 hour, then drain, reserving the cucumber marinade.
8. Put the shredded lettuce, coriander and mint in a bowl, and toss to mix.
9. Divide between individual serving plates.
10. Arrange the cucumber slices on top and dress with the reserved marinade.
11. Mix the nuts with the lime zest, salt and sugar.
12. Drain the pork and discard the marinade.
13. Heat a wok over a high heat and then add the oils.
14. Stir-fry the pork for 5 minutes until cooked through and slightly caramelized.
15. Arrange the pork slices on top of the cucumber and sprinkle with the nut mixture.
16. Serve immediately.