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By Jill Dupleix
Published 1998
A refreshing Thai salad that combines the typical tastes of Thailand, being hot, sour, sweet and salty all at the same time. Just for fun, serve it on a thick slice of fresh pineapple, which can then be eaten as well.
Cut pork fillet into 2 lengths. Peel lemon grass and cut the tender white stem into very fine slices. Pound garlic, coriander roots, lemon grass and chilli into a rough paste. Rub pork with paste and leave for at least 2 hours.
Heat grill, and rub pork with peanut oil, rubbing off most of the marinade. Grill pork on all sides, until tender and cooked through. Leave to rest for 10 minute