Pork And Pineapple Salad - cooking recipe

Ingredients

1 lb pork tenderloin
1 tbsp chopped lemongrass
2 cloves garlic, crushed
1 None birdseye chili pepper, seeded and finely chopped
2 tbsp vegetable oil
3 None shallots, thinly sliced
2 tbsp fish sauce
2 tbsp lime juice
2 tsp sugar
3 None green onions, finely sliced
1 cup loosely packed fresh mint
1 cup loosely packed fresh cilantro
1/2 small pineapple, peeled and thinly sliced

Preparation

Place pork in a shallow dish. Combine lemongrass, garlic and chili pepper in a small bowl to make a paste. Thoroughly rub pork with paste; cover and refrigerate for 1 hour to marinate.
Heat a large skillet on high heat. Rub pork with 1 tbsp of the oil, scraping off most of paste. Cook for 5-10 mins, until cooked through and golden, turning once. Remove from the pan. Cover loosely with foil; let stand for 5 mins.
Meanwhile, toss shallot with remaining 1 tbsp oil. Spread on a microwavable plate. Microwave on high for 5 mins, until lightly browned. Stir. Continue to cook, checking every 1-2 mins, until golden and crisp. Cool.
Combine fish sauce, lime juice, sugar, green onions and herbs in a medium bowl.
Arrange pineapple on plates. Slice pork and place on pineapple. Spoon herb mixture over top and sprinkle with crisp shallot.