800 grams pork fillet
2 tablespoons vegetable oil
2 teaspoons Chinese five spice
1 teaspoon sea salt
1⁄2 small cabbage, finely sliced 150 grams fresh bean sprouts
1⁄4 cup each coriander and mint leaves
2 carrots, julienned 1⁄2 red capsicum, thinly sliced 1 cup roasted peanuts, chopped large iceberg lettuce leaves
3 tablespoons fish sauce 3 tablespoons lime juice
2 tablespoons sweet chilli sauce
1 tablespoon canola oil 1 teaspoon soy sauce 1⁄2 teaspoon sesame oil 1⁄2 teaspoon caster sugar 1 clove garlic, finely chopped
Pork: Rub the pork with the oil. Combine the 5 spice and salt and sprinkle over the pork. Heat a little oil in an ovenproof sauté pan and quickly brown the pork on all sides. Place in the oven and cook for 10-12 minutes. Remove from the oven, cover loosely and rest for 10 minutes.
Dressing: Whisk the dressing ingredients in a small bowl and taste. Adjust with more fish sauce, lime juice or sugar if required.
Salad: Combine the cabbage, bean sprouts, herbs, carrots, capsicum and half the peanuts in a bowl and toss with half the dressing.
To serve: Thinly slice the pork and mix with the remaining dressing and any juices on the plate. Gently combine the pork and salad. Line serving bowls with iceberg lettuce leaves and spoon in the salad. Sprinkle with the remaining peanuts. Serves 4-6