How to make it

  • Combine pork, water, vinegar, sugar, fish sauce, garlic, peppercorns, 5-spice and lemon grass in a saucepan just large enough to hold all the ingredients. Bring to the boil; reduce heat and simmer 30 minutes. Cool completely.
  • Preheat oven to 250°C or as hot as it will go.
  • Combine all salad ingredients in a large bowl and set aside.
  • Combine all dressing ingredients in a medium jug.
  • Slice cooled pork in half lengthways before cutting into very thin strips across the grain (not more than 3mm thick). Place pork in a single layer on large baking trays and cook in preheated oven 15-20 minutes or until browned and crisp; drain on absorbent paper.
  • To serve, add dressing and warm pork to the salad and toss well to combine.
  • Scatter with peanuts, green onions and fried onions as desired. Serve immediately.

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