Serves 4

Ingredients:

Salad

1 bag fresh bean sprouts, blanched and refreshed (see below)

2 tablespoons fresh coconut grated and roasted

50g toasted sliced almonds

2 pink grapefruit or 1 large pomelo, skinned and floretined

12 g bunch of mint

1 large fresh mild red chilli, sliced thinly

3 fresh lime leaves or the white end of a tender lemongrass stalk

200g of Pulled Pork – https://wordpress.com/post/stirringstuff.com/1971

Dressing

1 tablespoon red curry paste or tom yum paste

1 teaspoon soy sauce

1 teaspoon lemon or lime juice

1 teaspoon palm sugar or honey

2 tablespoons coconut cream

 Method:

Blanch the bean sprouts: Bring a large pan of salted water to a boil. When it has reached a fast boil tip the beansprouts into the pan. Put a lid on the pan and bring the water back to the boil. Have ready a colander in the sink and the cold water tap running. When the water comes back to the boil immediately remove the pan from the heat and drain the beansprouts in the colander. Run cold water over the sprouts until they are totally cold. Drain and dry the bean sprouts and put them into a bowl, cover and refrigerate until required.

Put the coconut into a frying pan and dry fry over a moderate heat stirring until all of the shards are a light golden brown. Tip onto a plate to stop the cooking and set aside. Wipe the pan clean and brown the sliced almonds in a similar fashion.

Florentine the grapefruits or pomelo and tear into bite sized chunks.

 

Remove the leaves from the mint stalks and discard the stalks. Thinly slice the mint leaves. Roll the lime leaves up and slice them very thinly or very finely slice the tender part of the lemongrass stalk. Cut the chilli in half lengthways and remove the seeds. Slice it very thinly.

To make the dressing simply mix the dressing ingredients together in a bowl or jug.

Re heat the pulled pork. Put the pork into an oven proof dish and cover it with foil. Cook in the oven at 200c/gas 6 for 20 minutes or until the pork (or duck) is very hot and sizzling.

You can start to assemble the salad while the pork is reheating. Remove the bean sprouts from the fridge and mix in the grapefruit segments, the mint and the mild red chilli slices. Pour over the dressing and sprinkle over he toasted coconut and the sliced almonds. Gently combine and then tip onto a flat serving dish in a lose mound.

When the pulled pork is cooked quickly rework it with a fork to pull apart any large pieces and then scatter it over the top of the salad.

Serve at once.