2 cloves garlic
1 shallot
½ teaspoon black peppercorns
2 lemongrass stems
2 kaffir lime leaves, shredded
1 small dried chilli
1 tablespoon palm or brown sugar
1 teaspoon soy sauce
1 tablespoon sunflower oil
2 tablespoons fish sauce
4 pork scotch fillets


1.In a mortar and pestle (or use a food processor) make a paste of the garlic, shallot, peppercorns, lemongrass, lime leaves and chilli.
2.Add the sugar, soy sauce, oil and fish sauce.
3.Flatten the pork fillets to a 1 cm thickness.
4.Marinate the pork in the lemongrass mix, ideally overnight - or a minimum of 30 minutes.
5.Panfry 2-3 minutes on each side, then rest for a few minutes.
6.Make a vermicelli salad by mixing soaked vermicelli with thinly sliced radishes, cucumber and handfuls of herbs such as Vietnamese mint, Thai basil, mint, basil and perilla leaves dressed with lime juice, fish sauce, sugar, chopped chilli and garlic.
7.Slice the pork, add to the salad and serve in iceberg leaves.

Recipes and Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles       

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