PORK AND CUCUMBER SALAD

Preparation Method :

• Thinly slice the pork diagonally. Cut each slice in half lengthways. Put in a bowl with the spring onions. Peel the cucumber, halve lengthways and scoop out the seeds. Thinly slice diagonally and put in a bowl.
• To make the marinade, use a large mortar and pestle and pound the chopped chillies and the sugar to a watery red paste.
• Add the fish sauce, lime juice and rice vinegar, stirring to dissolve the sugar. Pour into a measuring jug.
• Pour one half over the pork and onions, and one half over the cucumber. Leave to marinate for 1 hour, then drain, reserving the cucumber marinade.
• Put the shredded lettuce, coriander and mint in a bowl, and toss to mix. Divide between individual serving plates. Arrange the cucumber slices on top and dress with the reserved marinade.
• Mix the nuts with the lime zest, salt and sugar. Heat a wok over a high heat, then add the oils. Stir-fry the pork for 5 minutes until cooked through and slightly caramelized.
• Arrange the pork slices on top of the cucumber and sprinkle with the nut mixture. Serve immediately.