Nam Jim Sticky Pork with Clanky Herb Salad

INGREDIENTS

• 2 Dunnes Stores Irish Pork Steaks (about 900g), cut into long thin strips
• 1 tbsp oyster sauce
• 1 tbsp toasted sesame oil

For the nam jim dressing:

• 3 tbsp palm or brown sugar
• 5 tbsp fish sauce
• 2 cloves garlic, grated
• 1 red chilli, finely chopped
• A small bunch of coriander leaves, finely chopped
• Juice of 3 limes
• 1 tbsp toasted sesame oil

For the salad:

• 1 Chinese leaf, cut into thin wedges
• 1 cucumber, peeled, cored and chopped
• 200g radishes, halved
• 150g mangetout peas, halved lengthways
• Handful coriander leaves
• Small handful mint leaves
• 2-3 sprigs Thai basil
• 2 tbsp sesame seeds, toasted
• 2 tbsp toasted sesame oil

METHOD

1. Put the pork in a dish. Mix all the ingredients for the nam jim together and pour ⅓ of the dressing over the pork. Add the oyster sauce & oil and mix well. Put the rest of the dressing in a separate bowl and set aside.
2. Toss the veggies, herbs and sesame seeds together for the salad. Blend the sesame oil with the rest of the nam jim dressing and pour over the salad and toss.
3. Thread the pork onto soaked wooden or metal skewers. Heat a griddle or heavy bottomed pan over a high heat and fry the skewered pork for 5-6 minutes, turning once or twice, until sticky and just cooked.
4. Arrange the cooked pork skewers on a serving platter on top of the fresh, vibrant salad.
5. Drizzle any remaining nam jim dressing over the top or serve it on the side as a dipping sauce. Enjoy immediately while the pork is hot and the salad crisp.