Sassy Saigon Salad with BBQ Pork Loin

By: Nick Franich

Salad Dressing: Rice Winer Vinegar, Whole Chopped Chillies, Brown Sugar, Vegetable Oil, Fish Sauce, Garlic, Lime Juice
Salad: Finely chopped: Chinese Cabbage, Red Cabbage, Spring Onion, Julienned Carrots, Roasted Peanuts, Vietnamese Mint, Coriander, Fried Shallots
Pork Loin: marindade: LEE KUM LEE Premium Soy Sauce, Kecap Manus, Chilli

Chopped all the salad ingredients to your preferred size (width and length) and mix thoroughly to create a colourful, textured, aromatic salad.
To create the dressing, combine all the liquid ingredients, as well as the brown sugar and chillies, to taste. Start with a tablespoon each and test and adjust until the mix becomes a fresh, tangy zesty delight that pops in your mouth!
Saturate the pork loin in LEE KUM LEE Premium Soy Sauce, Kecap Manis and Chilli Oil. Don't worry if there is excess liquid; this will be used to baste the pork as it barbeques! Marinate the pork loin or at least two hours, but preferably overnight. Sear on a hot BBQ to achieve a char, and then cook (with the BBQ hood closed) for thirty minutes, basting regularly. Allow meat to rest for at least 10 minutes before carving.
Combine salad with dressing and create a beautiful colorful, fragrant and healthy mountain in the middle of your bowl. Place the BBQ pork loin slices on top (be generous! Finish by garnishing the dish with the fried shallots.