The spice marinade is also delicious on chicken and prawns.
2 teaspoons each ground coriander and ground fennel
1 teaspoon ground turmeric and ground cumin
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
½ teaspoon ground chilli
2 tablespoons vegetable oil
4 pork scotch steaks
3 tablespoons each fish sauce and lime juice
1 tablespoon brown sugar
1 long red chilli, finely chopped
2 cloves garlic, crushed
1 large mango, peeled, sliced
1 cup bean sprouts
2 spring onions, thinly sliced
1 small telegraph cucumber, halved, seeded, sliced
½ cup each mint, coriander, and Thai basil leaves
40 grams crispy pork crackling, roughly chopped (see Cook’s note)
Mix the spices, garlic, ginger, chilli and the oil together then rub over the pork. Cover and chill for 1-24 hours. Season the pork with sea salt and cook on a preheated barbecue or in a little oil in a heated large sauté pan over a medium-high heat. Cook for 3 minutes each side, or until just cooked through. Transfer to a plate and rest for 5 minutes.
Dressing: Stir all the ingredients together to dissolve the sugar.
To serve: Arrange half the mango, bean sprouts, spring onions, cucumber and the herbs on a large platter. Top with the sliced pork then the remaining salad ingredients. Spoon the dressing over everything then top with the pork crackling if using.
Cook’s note: Cooked pork crackling is available at Farro, other food stores and Asian supermarkets.