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Asian barbecue pork salad with gooseberry dressing

Contains pork – recipe is for non-Muslims only
Marinate pork tenderloin in soy and serve charred with a fruity, hot and sour dressing. You can replace the pork with mackerel, too

  • Prep: 20 mins
    Cook: 25 mins
    plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 329
  • Carbohydrates 29
  • Saturated Fat 3
  • Sugar 29
  • Protein 31
  • Fat 10
  • Fibre 1
  • Salt 2

Nutrition per serving

  • Calories 329
  • Carbohydrates 29
  • Saturated Fat 3
  • Sugar 29
  • Protein 31
  • Fat 10
  • Fibre 1
  • Salt 2

Ingredients

  • 500g piece pork tenderloin, trimmed of silvery sinew
  • small pack fresh coriander, to garnish
  • small pack mint, to garnish
  • 2 tbsp soy sauce
  • 1 garlic clove, crushed
  • 1 tbsp light muscovado sugar
  • 100g gooseberry, topped and tailed
  • 2 tbsp golden caster sugar
  • 1 long, hot red chilli, shredded
  • 2 tbsp light olive oil
  • 1 tbsp fish sauce
  • ½ cucumber, cut into small cubes
  • 6 spring onion, shredded lengthways
  • 100g (about 10) French breakfast or ordinary radish, halved

Method

  1. Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.

  2. Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.

  3. When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad – don’t forget to spoon any resting juices over the meat – and finish each plate with 2 tbsp dressing and the herbs.

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