Ingredients
- pork fillet 1, trimmed
- spring onions 4, chopped
- ginger a walnut-sized chunk, roughly chopped
- garlic 2 cloves, roughly chopped
- fish sauce 2 tbsp
- soy sauce 1 tbsp
- sesame oil 1 tsp
- golden caster sugar 2 tbsp
- rice vinegar 2 tbsp
- fish sauce 2 tbsp
- water 2 tbsp
- lime 1 juiced
- bird’s eye chilli 1 chopped
- cooked vermicelli rice noodles (served cold)
- little gem lettuce leaves
- coriander sprigs
- mint sprigs
- blanched beansprouts
Method
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Step 1
Cut the pork fillet into long thin strips and put in a dish. Put the spring onions, ginger and garlic in a small food processor and whizz to a paste. Tip into the pork dish with the fish sauce, soy and sesame and toss everything. Leave for a couple of hours or overnight.
-
Step 2
Thread the pork onto skewers, concertinering it, then griddle or BBQ until caramelised and cooked through.
-
Step 3
Mix the dipping sauce ingredients together.
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Step 4
Put a pile of each accompaniment onto four plates, then add the pork and a bowl of dipping sauce to each.
Nutritional Information
- Kcals 302
- Fat 6.3g
- Saturates 2.2g
- Carbs 12.9g
- Fibre 0.3g
- Protein 48.3g
- Salt 4g
