Salad with Pork Tenderloin and Lychee
Gurkerl Küche
Preparation method
Preparation of the Dressing
Cut the chili pepper lengthwise, remove the seeds, and finely chop the flesh. In a bowl, mix with lime juice, brown sugar, rice vinegar, and fish sauce until the sugar has completely dissolved.
Preparation of the Salad
Clean the pork tenderloin and cut into slices about 1.5 cm thick. Season with salt and pepper and mix in a bowl with the soy sauce. Marinate in the refrigerator for about 1 hour. Afterwards, remove the meat and pat dry with kitchen paper.
Heat the oil in a pan over high heat and sear the meat on both sides until browned. Let cool on a plate and then cut into strips about 2 cm wide.
Chef's tip
Instead of regular tomatoes, you can also use cherry tomatoes, which you simply halve.
If you don't like coriander, you can use flat-leaf parsley and a few mint leaves. However, with fresh coriander, the salad tastes most authentic after marinating.