1 tbsp each sesame oil, Thai fish sauce and light soy sauce
50g sesame seeds, dry roasted until golden
500g pork tenderloin, trimmed of fat
vegetable oil, for brushing
¼ white cabbage, shredded
1 cucumber, cut into matchsticks
5 celery stalks, cut into matchsticks
3 spring onions, finely sliced
1 red chilli, seeded and finely chopped
2 trimmed stems of lemongrass, finely sliced
zest of 1 lime
a handful each of coriander and mint leaves, chopped
The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.