Hot & sour pork is essentially easy to do because everything can be prepared ahead but make sure the barbecue is very hot before the pork goes on.
Cook the pork in batches, keep the pieces of meat separate so they don’t steam and resist the temptation to turn the pieces until they are nicely browned. Easy.
1 small red onion, peeled
700g (1¼-1½ pounds) piece pork fillet
2 Tbsp vegetable oil
1 telegraph (tender-skinned) cucumber
8 large leaves iceberg lettuce, torn into bite-size pieces
20 cherry tomatoes, halved
150g (2 cups) very fresh bean sprouts, trimmed
1 cup fresh coriander (cilantro) leaves
1 cup small mint leaves
Finely grated zest 1 lime
90ml (6 Tbsp) lime juice
1½ Tbsp grated palm sugar (or use brown sugar)
1½ Tbsp fish sauce
2 hot red chillies, finely chopped
1 Cut onion into slivers and soak in icy-cold water for 15 minutes. Drain and pat dry.
2 Remove any fat from pork fillet, slice reasonably thinly (not into slivers, just nice and thin) then toss in a bowl with oil. Cook pork on a preheated oiled barbecue hot plate over a high heat, until browned and barely cooked through (the pork will continue to cook as it stands). Transfer to a plate and season with a little salt.
3 Peel cucumber, cut in half down the length then into slices. Arrange iceberg lettuce on a platter along with cucumber, cherry tomatoes, bean sprouts, red onion, coriander and mint leaves.
4 In a bowl mix lime zest and juice with palm sugar, fish sauce and chopped chillies. Stir until sugar dissolves. Arrange pork on top of salad, pour on dressing and toss gently. Dish into bowls and serve immediately.
Photography Aaron McLean http://www.aaronmclean.com