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english roast vegetables
| Aga Recipes
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Cooking receipe to make sticky pork salad with chilli toasted peanuts and lime under category General Recipes. You may find some video clips related to this receipe below.
sticky pork salad with chilli toasted peanuts and lime
For the pork:
500g freerange pork fillet
3 tsp five spice powder
salt and pepper
2 tbsp soft brown sugar
2 tsp powdered shrimp paste (optional)
2 sticks lemon grass trimmed outer casings discarded finely shredded
3 shallots peeled and finely chopped
3 large mild red chillies halved deseeded and roughly chopped
3 tbsp soy sauce
3 cloves garlic peeled and crushed
2 1/2 tbsp sunflower oil
For the salad:
2 limes
2 tsp caster sugar
1/2 large cos lettuce (or other crisp leaves) washed and ripped up
1 cucumber peeled halved lengthways and shredded
handful each of basil mint and coriander leaves
4 spring onions halved lengthways and finely shredded
2 tbsp toasted crumbled peanuts
light olive oil to dress
You can either marinate the pork fillet whole cook it then slice it up before serving; or for faster cooking cut it up first then marinate the slices.
Rub the pork with its ingredients and coat with the oil.
Marinate for about an hour (or overnight) if you can although the results are still good if you have to sling it straight in the pan.
If cooking whole fry the pork fillet in its marinade in an allsteel pan on all sides until dark and glazed.
Transfer in the pan to a preheated 190C/375F/Gas Mark 5 oven.
Roast for about 15 minutes.
The meat is ready when it feels firm (but still with spring).
Leave it to rest for 10 minutes before slicing.
If cooking slices fry them in their marinade until varnished brown.
Juice one of the limes and mix the juice with the caster sugar.
Slice the skin off the other lime then remove the segments from their membranes with a knife.
Roughly chop the segments mix with the sweetened lime juice and add to the tornup cos leaves.
Add the cucumber herbs spring onions peanuts and about 1 tbsp oil to coat the leaves with a light film.
Toss the salad then fold through the slices of pork and dig in.
Serves 4
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