Taking the time to marinate the pork (or chicken or fish) is well worth the effort. Photo: William Meppem
2 stalks lemongrass, white parts only, finely chopped
1-2 fresh red chillies, chopped
1 tbsp Shaoxing rice wine
1 tbsp fish sauce
1 tbsp vegetable oil, plus extra for brushing
2 pork cutlets
For papaya salad
1/2 green papaya, peeled, seeded and julienned
1 cup mint leaves
2 tbsp shallots, fried
2 tbsp whole cashew nuts, roasted
2 spring onions, julienned
100ml fish sauce
juice of 2 lemons
2 cloves garlic, finely chopped
2 fresh long red chillies, finely chopped
Mix the lemongrass, chillies, rice wine, fish sauce and oil in a bowl to make a marinade.
Coat the pork cutlets in the marinade mixture, cover bowl with plastic film and leave to marinate in the fridge for at least 30 minutes.
Heat a chargrill to hot and brush with a little oil. Cook the cutlets for about 4 minutes on each side depending on thickness, but be careful not to overcook.
Remove from the grill and place on a plate. Cover with foil and a couple of tea towels and rest for 10 minutes.
While the pork is resting, make the salad by combining all the ingredients.
Slice the pork on a chopping board and arrange on a plate. Scatter the salad over the top of the meat and serve.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury
- Main Ingredients - Pork, Lemon, Nuts
- Cuisine - Thai
- Course - Main-course, Dinner
- Occasion - Midweek dinner, Barbecue, Australia Day