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Nam Jim Sticky Pork

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Lily
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Sofie, the boys and I were absolutely obsessed with the smokey stalls filled with gorgeous grilled skewers of meat from our trip to Koh Sumui ???????? Of course, we had had to bring a piece of it home and this little dish uses the classic nam jim dressing paired with some versatile Irish pork steaks- my favourite cut of meat as of recently!

Serves: 4
Time: 30 mins

2 Irish Pork Steaks (about 900g), cut into long thin strips
1 tbsp oyster sauce
1 tbsp toasted sesame oil
For the nam jim dressing:
3 tbsp palm or brown sugar
5 tbsp fish sauce
2 cloves garlic, grated
1 red chilli, finely chopped
A small bunch of coriander leaves, finely chopped
Juice of 3 limes
1 tbsp toasted sesame oil
For the salad:
1 chinese leaf, cut into thin wedges
1 cucumber, peeled, cored and chopped
200g radishes, halved
150g mangetout peas, halved lengthways
Handful coriander leaves
Small handful mint leaves
2-3 sprigs thai basil
2 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil

Put the pork in a dish. Mix all the ingredients for the nam jim together and pour ⅓ of the dressing over the pork. Add the oyster sauce & oil and mix well. Put the rest of the dressing in a separate bowl and set aside
Toss the veggies, herbs and sesame seeds together for the salad. Blend the sesame oil with the rest of the nam jim dressing and pour over the salad and toss.
Thread the pork onto soaked wooden or metal skewers. Heat a griddle or heavy bottomed pan over a high heat and fry the skewered pork for 5-6 minutes, turning once or twice, until sticky and just cooked.
Arrange the cooked pork skewers on a serving platter on top of the fresh, vibrant salad. Drizzle any remaining nam jim dressing over the top or serve it on the side as a dipping sauce. Enjoy immediately while the pork is hot and the salad crisp.
Category
Food
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