Ingredients
• 1 tablespoon fish sauce
• 1 tablespoon red curry paste
• 8 small pork schnitzels (about 80g each)
• 2 teaspoons sunflower or rice bran oil
• Herb salad
• 2 tablespoons fish sauce
• 2 teaspoons sunflower or rice bran oil
• Juice of 1 lime
• 1 teaspoon caster sugar
• 1 cup coriander leaves
• 1/2 cup Vietnamese mint leaves*
• 1 small red capsicum, thinly sliced
• 1 cup pea tendrils*, or roughly chopped snow pea sprouts
Method
1. Combine the fish sauce and red curry paste in a large bowl, add pork and toss well to coat.
2. Heat the oil in a large frypan over medium-high heat. Cook the pork schnitzels, in batches, for 1-2 minutes each side. Cover to keep warm while you prepare the herb salad.
3. For the herb salad, whisk together the fish sauce, oil, lime juice and sugar in a large bowl. Add the remaining ingredients and toss well. Serve the pork with the herb salad.
