adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sesame lemongrass pork with peanut salad
Sesame lemongrass pork with peanut salad
0 Likes
Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Ingredients:
  • 4 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 1 stalk lemongrass, white part only, finely chopped
  • 40.00 ml finely chopped coriander roots
  • 60ml coconut milk
  • 60ml fish sauce
  • 3 tsp sesame oil
  • 2 (about 300g each) pork fillets
  • 1 baby wombok (Chinese cabbage), finely shredded
  • 2 carrots, peeled, cut into matchsticks
  • 250.00 ml coriander leaves
  • 250.00 ml Vietnamese mint leaves
  • 80g peanuts
  • 21.00 gm lime juice
  • 8.00 gm brown sugar
  • 12.00 gm black sesame seeds
  • 12.00 gm sesame seeds, toasted
  • Steamed brown rice, to serve
Instructions:
  • In a large glass or ceramic bowl, mix together garlic, ginger, lemongrass, coriander root, coconut milk, 2 tablespoonfuls of fish sauce, and 2 teaspoonfuls of sesame oil. Add the pork and coat well. Cover with plastic wrap and refrigerate for 4 hours to marinate.
  • Preheat your oven to 180°C. Heat a large frying pan over high heat. Drain the pork from the marinade, then cook in the pan for 5 minutes until nicely browned. Transfer the pork to an oven tray and roast for 10 minutes until cooked to your liking. Rest covered with foil for 10 minutes before serving.
  • Combine wombok, carrot, coriander, mint, and peanuts in a large bowl. Whisk lime juice, sugar, remaining fish sauce, and remaining sesame oil together. Drizzle dressing over the salad and toss gently to combine.
  • Serve the salad in individual bowls, top with thick slices of pork, sprinkle with a mix of black and white sesame seeds, and serve promptly with optional brown rice on the side.

Similar Recipes