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22 September 2014,18:53 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Thinly slice the pork diagonally. Cut each slice in half lengthways. Put in a bowl with the spring onions. Peel the cucumber, halve lengthways and scoop out the seeds. Thinly slice diagonally and put in a bowl.
  • To make the marinade, use a large mortar and pestle and pound the chopped chillies and the sugar to a watery red paste.
  • Add the fish sauce, lime juice and rice vinegar, stirring to dissolve the sugar. Pour into a measuring jug.
  • Pour one half over the pork and onions, and one half over the cucumber. Leave to marinate for 1 hour, then drain, reserving the cucumber marinade.
  • Put the shredded lettuce, coriander and mint in a bowl, and toss to mix. Divide between individual serving plates. Arrange the cucumber slices on top and dress with the reserved marinade.
  • Mix the nuts with the lime zest, salt and sugar. Heat a wok over a high heat, then add the oils. Stir-fry the pork for 5 minutes until cooked through and slightly caramelized.
  • Arrange the pork slices on top of the cucumber and sprinkle with the nut mixture. Serve immediately.


  • 500 grams pork fillet, trimmed
  • 8 spring onions
  • 2 ridge cucumber
  • 5 handfuls shredded crisp lettuce
  • 50 grams fresh coriander leaves
  • 25 grams fresh mint leaves
  • 5 tablespoon dry-roasted peanuts, lightly crushed
  • Finely grated zest of 1 lime
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 3 teaspoon sesame oil
  • 2 tablespoon groundnut oil


  • 4 small red chillies, deseeded and very finely chopped
  • 6 tablespoon sugar
  • 5 tablespoon Thai fish sauce
  • 5 tablespoon lime juice
  • 5 tablespoon rice vinegar

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