Barbecued pork, mango and herb salad

Sarah Tuck. Photo: Supplied

One of the joys of summertime is making the most of fresh, seasonal ingredients by throwing them together in a tasty, light salad. Here Sarah Tuck and Claire Aldous spice up pork steaks with a rub and raid the herb patch. This spice marinade is also delicious on chicken and prawns.

Claire Aldous. Photo: Supplied

Barbecued pork, mango and herb salad

Serves 4-6

2 tsp each ground coriander and ground fennel

1 tsp each ground turmeric and ground cumin

2 cloves garlic, crushed

1 Tbsp grated fresh ginger

½ tsp ground chilli

2 Tbsp vegetable oil

4 pork scotch steaks

sea salt

Dressing

3 Tbsp each fish sauce and lime juice

1 Tbsp brown sugar

1 long red chilli, finely chopped

2 cloves garlic, crushed

To serve

1 large mango, peeled, sliced

1 cup bean sprouts

2 spring onions, thinly sliced

1 small telegraph cucumber, halved, seeded, sliced

½ cup each mint, coriander, and Thai basil leaves

40g crispy pork crackling, roughly chopped (optional, see cook’s note)

Photo: Supplied

Method

Mix the spices, garlic, ginger, chilli and oil together, then rub over the pork. Cover and chill for 1-24 hours. Season the pork with sea salt and cook on a preheated barbecue or in a little oil in a large frying pan over a medium-high heat. Cook for 3 minutes each side, or until just cooked through. Transfer to a plate and rest for 5 minutes.

Dressing: Stir all the ingredients together to dissolve the sugar.

To serve

Arrange half the mango, bean sprouts, spring onions, cucumber and herbs on a large platter. Top with the sliced pork, then the remaining salad ingredients. Spoon the dressing over everything, then top with the pork crackling, if using.