VIET­NAMESE-STYLE PORK IN LET­TUCE CUPS

PREP + COOK TIME 2 HOURS (+ REFRIGERATION, RESTING & COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Book Extract -

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.

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