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


  • Turn on oven to 200°C. Spread peanuts on roasting tray.
  • Trim pork fillet and slice into ½ inch pieces. Toss in five spice.
  • Roast peanuts for 7-10mins.
  • Prepare lemongrass, garlic, shallots and chillies. (Chop chilli for dressing also)
  • Mix with sugar soy sauce and fish sauce.
  • Pour over pork and mix well. Cover and refrigerate.
  • Remove peanuts from oven, blow off skins and roast again if necessary.
  • 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.
  • Wash lettuce leaves and herbs. De-seed and slice cucumber. Slice spring onion. Coarsely chop peanuts.
  • Warm plate/bowl in oven. Heat sunflower oil in heavy frying pan.
  • Drain pork and fry for 1 min on each side. Pour in marinade & cook for a few mins.
  • 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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