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