Lemongrass and Chilli Pork Vermicelli Salad

Prep time 1 hr
Serves 4
Cook time 10-15 Mins
  • 500g pork loin, fat removed and placed in the freezer for 1 hour before using
  • 2.5 Tbs cornflour
  • 1 Tbs extra virgin olive oil
Marinade/Dressing
  • 3 cloves garlic crushed
  • 1 stick finely chopped lemongrass
  • 2 tsp coriander root and stem, finely chopped
  • 1/2 birdseye chilli, finely chopped
  • 2 tsp freshly grated ginger
  • 2 tsp lime zest
  • 2 Tbs lime juice
  • 1.5 Tbs extra virgin olive oil
  • 3 tsps brown sugar
  • 3 Tbs fish sauce
  • 1 tsp salt
Salad
  • Vermicelli noodles
  • ½ cup finely chopped spring onion
  • ½ cup mint leaves
  • 1.2 cup coriander leaves
  • 2 carrots, ribboned using a vegetable peeler
  • 3 radishes, finely sliced
  • 150g green beans, trimmed
  • 1. Slice the semi frozen pork into 2mm thick slices, it being partially frozen will make it far easier to cut super thin slices.
  • 2. Mix all the marinade ingredients together in a bowl, pour half the mixture over the finely sliced pork. Add 1.5 Tbs of water to the remaining marinade to create your salad dressing.
  • 3. Let the pork marinate for 20-30 minutes then add 1.5 Tbs of the cornflour. Use your hands to mix the cornflour into the pork, you want it to thicken the marinade and make it stick to the pork. Let sit for 5-10 minutes and then add the remaining cornflour, mix well, make sure there are no spots of dry cornflour on the pork and that the marinade is sticking to the pork not the bowl.
  • 4. Meanwhile, cook vermicelli noodles according to packet instructions. Rinse in cold water and drain and then divide between 4 plates. Toss together remaining salad ingredients, excluding green beans, and arrange next to the noodles.
  • 5. Take a large heavy based fry pan and place on medium high heat. Add the olive oil and once hot add the pork. Do not crowd the pan, cook in batches if you need to. Cook for 2 minutes each side or until golden. The meat is thin and will cook quickly, the thickened marinade should stick to the pork rather than the pan and help it develop colour quickly.
  • 6. Once the pork is cooked toss the green beans in the hot pan and cook for 30 seconds – 1 minute. Divide between plates.
  • 7. Cut the pork into 1cm wide strips lengthways and arrange on your plate, serve with lime wedges and dressing on the side. When ready to eat, pour the dressing over everything, toss together and eat.