VIETNAMESE-STYLE PORK IN LETTUCE CUPS
PREP + COOK TIME 2 HOURS (+ REFRIGERATION, RESTING & COOLING) SERVES 4
½ cup (125ml) fish sauce
½ cup (125ml) fresh lime juice
⅓ cup (75g) caster sugar
4 cloves garlic, chopped
4 fresh long red chillies, chopped 8 green onions, chopped
1 bunch fresh coriander, roots,
stems and leaves separated
1.2kg pork scotch fillet
2 tablespoons vegetable oil
2 lebanese cucumbers (260g)
1 butter lettuce (200g),
400g heirloom tomatoes,
2 cups (160g) bean sprouts
1 medium lime (90g), cut into cheeks
1 Process fish sauce, lime juice, sugar, garlic, chilli, green onion and coriander roots and stems until almost smooth. Place pork in a glass or ceramic dish; rub marinade all over pork. Cover; refrigerate for 6 hours or overnight.
2 Preheat oven to 180°C/160°C fan. 3 Remove pork from marinade; reserve marinade. Heat oil in a large flameproof roasting pan over medium-high heat. Cook pork for 3 minutes or until browned all over. Transfer pan to oven. Roast the pork for 1½ hours or until cooked through. Remove the pork from oven; rest, covered loosely, for 15 minutes.
4 Meanwhile, place the reserved marinade in a small saucepan over low heat. Simmer, stirring occasionally, for 15 minutes, or until reduced by half. Cool.
5 Slice pork. Using a vegetable peeler, peel cucumbers into long, thin ribbons.