Sticky Pork & Pickled Cucumber Salad

• Pork tenderloin(600 g)
• Cucumber(2)
• Rice Vinegar(3 tbsp)
• White sugar(2 tsp)
• Salt(1½ tsp)
• Lettuce(2)
• Green Onions(4)
• Coriander(15 g)optional
• Sesame seeds(2 tsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Gochujang paste(1 tbsp)
• Sesame oil(2 tsp)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Black pepper(½ tsp)
• Lime(1)

Method

1. 1

   Thinly slice the {Pork tenderloin}. Halve and thinly slice the {Cucumber}. Trim and shred the {Lettuce}, thinly slice the {Scallions}, chop the {Fresh cilantro}, mince the {Garlic}, and grate the {Ginger}.

   ~7 min

2. 2

   In a bowl, toss the {Cucumber} with {Rice Vinegar}, {White sugar}, and {Salt}. Leave to pickle while you cook the pork.

   ~5 min

3. 3

   In a second bowl, mix the {Soy sauce}, {Honey}, {Gochujang paste}, {Sesame oil}, {Garlic}, {Ginger}, and {Black pepper}. Add the {Pork tenderloin} and toss well to coat.

   ~5 min

4. 4

   Heat the {Vegetable oil} in a large frying pan over high heat. Add the pork in a single layer and cook, stirring often, until lightly caramelized and cooked through, 6 to 8 minutes.

   ~8 min

5. 5

   Squeeze over the {Lime}. In a large bowl, combine the {Lettuce}, {Scallions}, {Fresh cilantro}, drained pickled {Cucumber}, and half the {Sesame seeds}. Add the warm pork and toss everything together so the sticky glaze lightly coats the leaves.

   ~3 min

6. 6

   Pile the salad onto plates and scatter over the remaining {Sesame seeds} to serve.

   ~2 min