4 Serves
45 Mins
In a small saucepan, combine sugar and lime juice with water. Bring to a boil to dissolve the sugar, then remove from heat.
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MoroccanVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
119 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
723 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the chili and coriander to the saucepan, then transfer the mixture to a blender and pulse until smooth.
Transfer the mixture to a bowl and stir in the sesame oil, fish sauce, soy sauce, and sesame seeds. Cover and chill in the refrigerator overnight.
Preheat your oven to 200°C. Brush the pork slices with oil and sear them in a hot griddle pan on all sides until browned.
Transfer the seared pork to a baking tray and roast in the oven for 10-12 minutes until cooked through. Remove and let cool slightly before slicing against the grain.
Place the sliced pork in a bowl and toss with half of the prepared dressing.
In a large serving bowl, toss the fresh salad ingredients with the remaining dressing. Arrange on a platter, top with the dressed pork, and drizzle with any remaining pan juices.
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g11
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