YUM MOO YANG

Salty, spicy, sour and sweet, this colourful salad pairs well with our silky Classics Beaujolais-Villages, which can be served lightly chilled from the fridge.

Good

% Daily Values based on a 2,000 calorie diet

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Put the shallot (80 g), coriander (1 bunch), soft light brown sugar (4 tsp), garlic (6 cloves), root ginger (1 piece), soy sauce (5 tbsp), groundnut oil (5 tsp), fish sauce (2 tbsp), salt (1/2 tsp) and bird's eye chilli (3) into a blender and pulse until the vegetables are finely chopped.

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For the marinade, take 200m1 of the dressing and mix with the soft light brown sugar (4 tsp) and ½ tsp sea salt.

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Put the pork loin steak (1 pack) into a plastic bag and pour over the marinade.

Step 7

Seal the bag, extracting any excess air, and massage the marinade into the meat. Chill in the fridge until needed.

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Wash the Thai jasmine rice (300 g) in a sieve and put it into a saucepan with the coconut milk (1 tin), the kaffir lime leaf (3) and 150m1 water. Simmer over a gentle heat, stirring occasionally to prevent it catching, until all the liquid has absorbed - about 10 minutes. Cover until ready to serve.

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Step 5 Place a griddle pan over a medium-high heat and brush with a little oil. Put the marinated pork into the pan, reserving the marinade in the bag, and cook according to pack instructions, then remove from the heat and set aside.

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step 6 Transfer any excess marinade to a small pan and bring to the boil. Boil for a minute or two until reduced slightly, then set aside.

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Step 7 Combine the red cabbage (100 g), white cabbage (100 g), red pepper (1), baby cucumber (4), salad onion (5), mint (1 bunch), coriander (1 bunch), Thai basil (1 bunch), dry-roasted peanuts (50 g) and roasted salted cashews (50 g) in a bowl and toss well with the remaining dressing.

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Step 8 Cover a large plate with cling film and lightly brush with vegetable oil. Brush the coriander (8 sprigs) with a little oil on both sides, then lay them on top of the cling film. Microwave for 4 minutes, or until crispy - if the sprigs aren't crispy, return to the microwave for a further 30 seconds.

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Step 9 Thinly slice the pork, divide between serving dishes and serve with the boiled marinade drizzled over the top, along with the rice and salad. Garnish with the crispy coriander, Thai basil (1 handful) and red chilli (2).