Preheat the oven to 80 ° C (convection) the day before. Remove fat and tendons from the pork tenderloin, rinse and pat dry. Cut into the chilli lengthways, remove the core, rinse and finely chop.
Also cut into the vanilla pod lengthways and scrape out the pulp. Mix half of it with the chilli, Asian wok spice mixture and 2 - 3 tablespoons of sesame oil. Spread this mix on the pork tenderloin and fry in a non-stick pan that is suitable for the oven over medium heat for 2 minutes. Then let it steep in the preheated oven for about 30 minutes. Then wrap in aluminum foil, let cool and chill.
Mix the rest of the vanilla pulp with the lime juice, soy sauce, sugar and a little salt (please be careful with this, because the soy sauce is also salted) and the remaining sesame oil. Pour into a glass with a screw cap and chill too. Roughly chop the peanuts and set aside, covered.
In the morning of preparation, unwrap the pork tenderloin, cut it into wafer-thin slices, then lay the slices flat on top of each other and cover with aluminum foil and chill.
Cook the rice noodles according to the instructions on the package. Then drain and set aside, covered. Peel and quarter the onion and then cut into fine strips. Halve, core, rinse and finely dice the pepper. Clean the cucumber, rinse and either dice it too or slice it into long thin strips. Cover and chill all prepared ingredients.
To serve, rinse off the coriander, shake it dry and pluck the leaves from the stems. Mix the rice noodles in a bowl with the dressing, onion strips, chopped peanuts, diced paprika and cucumber cubes or strips and serve the salad on finger food spoons. Place the pork fillet slices loosely on top and garnish with the coriander leaves.
If you don`t have finger food spoons, you can simply arrange the salad in small glasses, put the pork fillet slices on small skewers and then place them on the glasses.
Ingredients
Print Recipe
Pin Recipe