1x pork fillet cut into 1.5cm slices.
Fresh red chilis
Galangal (dried or fresh) (use ginger if no galangal)
Large bunch fresh coriander (cilantro, my Murrican chums)
Fresh flat-leaf parsley
Salad leaves (of your choice, it works well with Lambs lettuce or Iceberg and all those bitter leaves between)
Nam pla (Thai Fish sauce)
Cane sugar (use good quality unrefined sugar if you haven't any)
4 plump and juicy limes.
Spring onions (shallots)
Mis en place!
- Peel and chop the garlic, ginger and galangal into mini matchsticks
- Peel the outer layers of the lemongrass stalks off, they're too tough for words. Then bruise the stalk with the flat of your knife before chopping.
- Chop and deseed your chilis. Taking out the membranes and seeds will reduce the amount of heat and, if you're some sort of hardcore loony, you can skip this stage.
- Chop your herbs, finely chop the stalks as they'll be used in the marinades and roughly chop the leaves as they'll make up the salad.
- Finely chop the carrots and cucumber and spring onions
- Juice your limes (roll the limes firmly on the bench prior to cutting to break up the membranes and help release the juice)
First you need to marinade your meat.
- Add 2x tablespoons of the Nam Pla, it stinks but makes for a fine sauce in the end!
- Add lime juice
- Add a spoon of sugar
- Add chilis
- Add a splash of rice vinegar
- Add a spoon of sesame oil
- Adjust to taste, you're looking for a balance and for the flavours not to outweigh one another.
- Warm up 2 tbsp of the rice vinegar with an equal amount of the cane sugar just so the sugar dissolves. You don't want it so hot it cooks the pickles. Add a sprinkle of chopped chili. Adjust the liquor to taste
- Pour over the chopped carrots and cucumber and set aside to cool down. NB this will keep for at least a month in a sterilised jar in your fridge. They're great on Banh Mi.
- 2 tbsp Namh pla
- Add lime juice
- Add cane sugar
- Adjust these three ingredients to taste, again you're looking for the balance of flavour to be absolutely spot on. Once you've got it right you can move onto the next stage.
- Add chilis
- Add finely chopped herb stalks
- Add garlic, ginger and galangal.
- Set aside until ready. Again, this will keep in the fridge, in a sterilised jar for weeks and just gets better with age.
- Get a griddle pan nice and hot, if you don't have one, why not? Use a frying pan but ensure it's almost smoking.
- No need to add oil, there's a touch in the marinade.
- Place your fillets on the griddle and leave alone for a good minute or so, you don't want to be lifting them until they're sealed.
- Whilst the meat is cooking, bring together your leaves.
- Turn the meat when it's looking all barbecued and caramelised.
- Take the meat off the griddle once cooked and allow it to rest for approx. as long as you've cooked it for. Pour over some of the salad dressing whilst it's still hot.
- Souse the leaves in the dressing.
- Serve and enjoy.