1 tbsp peanut oil
300g pork loin, sliced into ½ cm slices and pounded to 2-3mm
2 cloves garlic, finely minced
¼ cup palm sugar
2 tbsp fish sauce
4 lime leaves, shredded
2 tsp sesame seeds, toasted
¼ cup chopped peanuts roasted
2 tbsp crispy shallots
4 ice berg leaves, thinly shredded
¼ cup coriander leaves
½ red onion, finely sliced
1 tbsp lime juice
2 tsp peanut oil
Heat a large heavy based frypan over high heat and sear off the pork slices for 10 seconds each side, remove to a plate and set aside. Drop the heat down on the pan and add a little more oil. Fry the garlic for 30 seconds and add the palm sugar, fish sauce, lime leaves and simmer until slightly syrupy.
Add the pork back to the pan and toss to cover. Shred the ice berg and mix it with the coriander leaves, thinly sliced onion sesame seeds, peanuts and crispy shallots toss with the peanut oil and the lime juice seasoning with the pepper.
½ cup rice bran or sunflower oil for frying
5 small lebanese eggplants
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp water
1 tbsp sugar
2 cloves minced garlic
½ tsp minced ginger
2 long red chillies, de seeded and sliced
1 long green chilli sliced thinly
¼ cup of mint leaves
Remove the stalk off the eggplants and slice them into 2-3cm wide rounds. Lightly salt the eggplants and sit them in a colander for about 20 minutes lightly pressing down on them to squeeze out as much excess moisture as possible. Heat a heavy based frypan with the oil over moderate temperature. Drain the eggplant and pat dry with paper towel.
Fry them in batches in the hot oil until golden brown and softened on both sides, about 3-4 minutes each side. Combine the ingredients for the dressing and pour this over the hot eggplant tossing gently to cover the eggplant.
To serve place several pieces of the pork down onto the plate, top with the shredded salad with the peanuts, shallots on top. Serve the eggplant salad on the side.