Name: Thai grilled pork salad with green mango
Yield: 4 - 6
Ingredients: 1 piece of pork neck (about 1kg), trimmed, split in half lengthways; 1 cup (loosely packed) each mint, coriander and Thai basil; 2 green mangoes, shredded on a mandolin; 3 spring onions, thinly sliced; 3 red shallots, thinly sliced on a mandolin; 3 kaffir lime leaves, shredded; Juice of 2½ limes; 2 tbsp fish sauce; 1 tbsp ground chilli; 1 Lebanese cucumber, sliced into large batons; Coriander marinade; 3 coriander roots, scraped, plus 1½ cups coarsely chopped coriander; 3 garlic cloves, finely chopped; 1 lemongrass stalk (white part only), finely chopped; 2 tbsp light palm sugar, coarsely crushed; 1 tbsp each fish sauce and dark soy sauce

Ingredients

1 piece of pork neck (about 1kg), trimmed, split in half lengthways

1 cup (loosely packed) each mint, coriander and Thai basil

2 green mangoes, shredded on a mandolin

3 spring onions, thinly sliced

3 red shallots, thinly sliced on a mandolin

3 kaffir lime leaves, shredded

Juice of 2½ limes

2 tbsp fish sauce

1 tbsp ground chilli

1 Lebanese cucumber, sliced into large batons

Coriander marinade

3 coriander roots, scraped, plus 1½ cups coarsely chopped coriander

3 garlic cloves, finely chopped

1 lemongrass stalk (white part only), finely chopped

2 tbsp light palm sugar, coarsely crushed

1 tbsp each fish sauce and dark soy sauce

Method

Main

1.Heat a barbecue or char-grill pan to medium-high heat. For coriander marinade, combine ingredients in a food processor and process to a smooth paste.

2.Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.

3.Drain pork, then grill, turning occasionally, until cooked through (10-12 minutes). Leave to rest for 5 minutes, then thinly slice.

4.Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chilli in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz