Five-spice and tamarind pork with blackened sweetcorn, cucumber and radish salad

Serves 4-6 Starters and mains

Pork (1 Of 1)



  • 500g pork tenderloin, trimmed
  • 2tsp Chinese five-spice powder
  • 1⁄4tsp cayenne pepper
  • 1tbsp tamarind paste
  • 1⁄2tsp sea salt flakes
  • 1tbsp sunflower oil, plus 1tbsp for cooking
  • 15g coriander leaves

For the salad

  • 2 sweetcorn cobs, trimmed
  • 2tbsp sunflower oil
  • 2 green chillies, seeded and chopped
  • 1⁄2 cucumber, peeled into strips and chopped
  • 8 round radishes, thinly sliced
  • 2 fat spring onions, sliced diagonally
  • 150g edamame in pods, or 75g ready-shelled
  • large handful of coriander leaves
  • handful of micro amaranth leaves (optional)

For the dressing

  • 1tsp sesame oil
  • 6tbsp soy sauce
  • 1tbsp black rice vinegar
  • 1⁄2tsp caster sugar
  • juice of 1 lime
  • 2tbsp sunflower oil


Lay the pork on a board with the circle of the meat facing you.

Cut 1cm down the length in the centre, then turn the knife and continue to cut following the line of the circle so the pork opens up like a book.

Mix the other ingredients together, except the coriander leaves, then smear all but a teaspoonful over the cut surface of the meat. Cover with the coriander leaves and roll the meat up. Smear over the remaining mixture and tie with string to make a nice firm round. Put aside for 30 minutes.

Oil the meat with the remaining oil and season with a little salt. Prepare a barbecue and, when you are ready to cook, rake the coals to one side. Place a drip tray in the space you have made and position a lightly oiled rack over the coals. When the coals have a light coating of ash, put the meat on the rack over the coals and sear it on all sides.

Move the seared meat over the drip tray and grill for 15 minutes more, covered with a lid, turning the meat from time to time. Transfer to a plate to rest for 20 minutes before slicing. Alternatively, sear the meat in a ridged pan and finish in the oven preheated to 180C/350F/Gas 4 for 12 minutes. Leave the meat to rest for 20 minutes or until completely cold before serving.

Put all the dressing ingredients in a screw-topped jar and shake well. For the salad, heat a ridged grill pan and add the corn cobs, then cook for about 12 minutes, turning until blackened on all sides. Transfer the corn to a dish, pour over the oil and season then turn to coat well. Leave to cool.

Put the chillies, cucumber, radishes, spring onions, edamame and coriander leaves in a large bowl. Cut the kernels from the cobs and add them. Add most of the dressing, toss gently and scatter over the micro amaranth, if using. Slice the pork and serve with the dressed salad.

Recipes and Food Style: Linda Tubby. Photography and Prop Styling: Angela Dukes.
Pork (1 Of 1)
Recipes and Food Style: Linda Tubby. Photography and Prop Styling: Angela Dukes.


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