Pork fillet is cut in strips before being grilled. Shredded and then tossed with a delicious sweet-sour sauce, it makes a marvelous warm salad. If you want to extend this dish a little, add cooked rice or noodles. Thin strips of red or yellow (bell) pepper could also be added. For a color contrast, add lightly cooked green beans, sugar snap peas or mangetouts (snow peas).
Ingredients: (Serves 4)
30 ml/2 tablespoons dark soy sauce
15 ml/1 tablespoon clear honey
400 g/14 oz pork fillet (tenderloin)
6 shallots, very thinly sliced lengthways
1 lemon grass stalk, thinly sliced
5 kaffir lime leaves, thinly sliced
5 cm/2 inches piece fresh root ginger, peeled and sliced into fine shreds
½ fresh long red chili, seeded and sliced into fine shreds
Small bunch fresh cilantro (coriander), chopped
For the dressing:
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons Thai fish sauce
Juice of 2 limes
20 ml/4 teaspoons thick tamarind juice, made by mixing tamarind paste with warm water
Method:
Preheat the grill (broiler) to medium. Mix the soy sauce with the honey in a small bowl or jug (pitcher) and stir until the honey has completely dissolved.
Using a sharp knife, cut the pork fillet lengthways into quarters to make four long, thick strips. Place the pork strips in a grill pan. Brush generously with the soy sauce and honey mixture, then grill (broil) for about 10-15 minutes, until cooked through and tender. Turn the strips over frequently and baste with the soy sauce and honey mixture.
Transfer the cooked pork strips to a board. Slice the meat across the grain, then shred it with a fork. Place in a large bowl and add the shallot slices, lemon grass, kaffir lime leaves, ginger, chili and chopped cilantro.
Make the dressing. Place the sugar, fish sauce, lime juice and tamarind juice in a bowl. Whisk until the sugar has completely dissolved. Pour the dressing over the pork mixture and toss well to mix, then serve.
[source www.healthyonlinerecipes.com]
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