This is the sort of salad you can prepare in minimal time. It looks impressive and tastes amazing.

If green mango is unavailable, substitute green papaya, and if that fails add some ruby grapefruit segments, roughly chopped.

Serves 2

200g (7oz) pork fillet, all sinew removed
salt pepper
1 small red chilli, finely chopped
1 clove garlic
1 tbs palm sugar
2 limes
1 tbs fish sauce
A handful of bean sprouts
2 large red chilies, seeds removed and finely sliced
2 small green mangoes, peeled, sliced and finely shredded (the French call it julienne)
½ bunch mint leaves
½ bunch coriander leaves
½ handful, crisp fried Asian shallots

Heat a griddle pan or BBQ until a blue haze appears.

Place the well seasoned pork fillet over the heat and grill on both sides till cooked through, set aside and allow to rest.

Now, depending on how thick the cut of pork is will determine how cooked your piece of pork is. The piece of meat should be firm and bounce back when poked with a finger.

In a mortar and pestle, add the chopped chilli, garlic and palm sugar. Crush to a paste.

Add the lime juice and fish sauce.

Taste it, it should be good.

If the flavors are a little unbalanced, add a little more chilli or palm sugar to your liking.

After the pork has had a few minutes to rest, slice it thinly, place into a large mixing bowl, along with remaining ingredients and dressing.

Mix lightly and serve.

Copyright Jason Roberts 2006 all rights reserved

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