If our newsletter whetted your appetite, read on to recreate Matt’s latest recipe – Thai Pork Salad

For the pork

Rack of pork ribs
Salt
Pepper
Oive oil
Bay Leaves
Lemon

For the salad
Carrot
Cucumber
Apple
Spring Onion
Toasted Cashew Nuts

For the Thai dressing
Thai Fish sauce
Palm/Light brown sugar
Lime
Chilli
Couple of garlic cloves
Ginger

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Method

Take the pork rack and score the skin. Season well, with salt, pepper, and oil. Put bay leaves in the scores and squeeze lemon over the top.

Place into the oven about 200 degrees for about half an hour. Remove, add a little more lemon juice, and return to the oven for another hour to an hour and a half, depending on how thick the pork is.

While the pork is finishing, prepare the salad. Peel the carrots, cucumber, apple and spring onions and toss together in a bowl with some toasted cashew nuts.

Next prepare the dressing. In a pan warm some Thai fish sauce and add a little bit of water. Add palm sugar. If you haven't got palm sugar, light brown sugar will work just as well. Add some fresh lime. Add chilli, a couple of cloves of garlic and then lastly, ginger. Let that cool right down now before you dress your salad.

Once the pork is ready, take the crackling off and slice it quite thinly. Roughly chop some mint and coriander and add the herbs and the crackling to the salad then add the cooled dressing.

Enjoy!