Pork, Mango and Rice Noodle Salad

, from Issue #82, page 59. December, 2018
Photography Vanessa and Michael Lewis.
    Pork, Mango and Rice Noodle Salad

    Be generous with the Asian herbs as they add a vibrant freshness to the salad.

    Serves: 4

    INGREDIENTS

    3 pork scotch steaks, about 500 grams
    2 tablespoons fish sauce
    2 tablespoons oyster sauce
    2 teaspoons brown sugar
    2 teaspoons sesame oil
    2 cloves garlic, crushed
    1 teaspoon coarsely ground pepper
    Dressing
    ½ cup coconut cream
    3 tablespoons lime juice
    2 teaspoons fish sauce
    2 teaspoons brown sugar
    2 cloves garlic, crushed
    2 tablespoons grapeseed oil
    To serve
    100 grams vermicelli bean thread noodles, soaked in hot water for 15 minutes, drained
    1 mango, peeled and sliced
    ½ telegraph cucumber, cut into thin ribbons
    2 spring onions, thinly sliced
    lime wedges, crunchy noodles and assorted herbs (use any combination of Thai basil, Vietnamese mint, regular mint and coriander)

    METHOD

    Preheat the grill.

    Slice the pork thinly against the grain. Stir all the remaining ingredients in a bowl to dissolve the sugar, add the pork and toss to combine. Set aside for 15 minutes or cover and refrigerate for up to 24 hours.

    Dressing: Whisk all the ingredients together in a bowl.

    To serve: Lift the pork out of the marinade and place in a single layer on a large ovenproof baking tray. Place directly under the grill and cook until lightly charred in places and cooked through, about 3-4 minutes.

    Arrange the noodles, mango, cucumber and spring onions on plates and top with a few herbs. Pile the pork on top, add more herbs and scatter over the crispy noodles. Drizzle with the dressing and serve with lime wedges.

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