Serves 4
Preparation 15 mins
Cooking 30 mins
Skill Level: EASY
Ingredients
2 pork fillets (about 900g), cut into long thin strips
1 tbsp oyster sauce
1 tsp groundnut oil
For the nam jim dressing:
3 tbsp palm or brown sugar
5 tbsp fish sauce
2 cloves garlic, grated
1 red chilli, finely chopped
A small bunch of coriander leaves, finely chopped
Juice of 3 limes
For the salad:
1 chinese leaf, cut into thin wedges
1 cucumber, peeled, cored and chopped
200g radishes, halved
150g mangetout peas, halved lengthways
2 handful pea shoots
Handful coriander leaves
Small handful mint leaves
2-3 sprigs thai basil
2 tbsp toasted sesame seeds
Method
- Put the pork in a dish. Mix all the ingredients for the nam jim together and pour ⅓ of the dressing over the pork. Add the oyster sauce & oil and mix well. Put the rest of the dressing in a separate bowl for the next step.
- Toss the veggies, herbs and sesame seeds together for the salad. Blend the sesame oil with the rest of the nam jim dressing and pour over the salad and toss.
- Thread the pork onto soaked wooden or metal skewers. Heat a griddle or heavy bottomed pan over a high heat and fry the skewered pork for 5-6 minutes, turning once or twice, until sticky and just cooked. Serve the skewers with the salad and the dipping sauce.
-