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),

leaves separated

400g heirloom tomatoes,

sliced thickly

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.