Ingredients
450g (1lb) tenderloin pork, sliced thinly
2 tablespoons oil
2 x 200g packs of button mushrooms.
1 baby cos lettuce, shredded
3 tablespoons chopped fresh coriander
1 red pepper de-seeded and cut into matchsticks
1 yellow pepper de-seeded and cut into matchsticks
For the Marinade:
2 tablespoons of nam pla
2 tablespoons olive oil
Grated rind and juice of 1 lime
1 stick of lemon grass, chopped very finely
1-2 hot red chilli peppers, de-seeded and chopped very finely
2 gloves, chopped very finely
Method
Mix the marinade ingredients together. Add the pork to the marinade and mix well.
Cover and chill for about 4 hours.
Heat the oil in a large frying pan, add the pork and marinade and cook for 5 minutes.
Stir in the mushrooms and cook for a further minute. Lift out the pork and mushrooms.
Reduce the liquor by half by boiling rapidly. Cool.
Mix the remaining ingredients together in a large salad bowl.
Add the pork and mushrooms. Pour over the cooled liquor and toss together.