Sticky Asian Salad

Stir fried pork and a tasty salad.


  • 250 g free-range pork fillet
  • 1 ½ teaspoons five spice powder
  • 1 dessert spoon fish sauce, nam pla
  • 1 ½ tablespoons soy sauce (dark)
  • 1 stick lemongrass
  • 2 large mild red chillies
  • 1 clove garlic
  • 1 shallot
  • 1 tblsp soft brown sugar
  • a dash of sunflower oil
  • salt
  • for the salad:
  • 1 head baby gem/cos lettuce
  • handful of basil, mint and coriander
  • 1 (organic) cucumber
  • 2 spring onions
  • 25 g unsalted peanuts
  • for the dressing:
  • 1 thai chilli/bird eye chilli
  • 1 small garlic clove
  • 1 ½ tablespoons caster sugar
  • 2 tblsp fish sauce, nam pla
  • 2 tblsp freshly squeezed lime juice (2 limes)
  • 2 tblsp rice wine vinegar
  • 1 ½ tablespoons extra virgin olive oil
  • salt


  1. Turn on oven to 200°C. Spread peanuts on roasting tray.
  2. Trim pork fillet and slice into ½ inch pieces. Toss in five spice.
  3. Roast peanuts for 7-10mins.
  4. Prepare lemongrass, garlic, shallots and chillies. (Chop chilli for dressing also)
  5. Mix with sugar soy sauce and fish sauce.
  6. Pour over pork and mix well. Cover and refrigerate.
  7. Remove peanuts from oven, blow off skins and roast again if necessary.
  8. Dressing: Crush garlic, juice limes and mix in a jar with chilli, caster sugar, fish sauce, rice wine vinegar and extra virgin olive oil. Shake well to dissolve sugar.
  9. Wash lettuce leaves and herbs. De-seed and slice cucumber. Slice spring onion. Coarsely chop peanuts.
  10. Warm plate/bowl in oven. Heat sunflower oil in heavy frying pan.
  11. Drain pork and fry for 1 min on each side. Pour in marinade & cook for a few mins.
  12. Dress salad leaves, herbs and cucumber. Mix in pork and carmelised bits. Arrange on plate/in bowl. Scatter spring onion and peanuts over the top.


By Christine Crowley for MasterChef Ireland


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