Ingredients

• 4 Pork Scotch Fillets Steaks
• 1 cup mint, loosely packed
• 1 cup coriander, loosely packed
• 1 cup Thai basil, loosely packed
• 2 green mangoes, finely shredded
• 3 spring onions
• 3 red shallots, shredded
• 3 kaffir lime leaves, shredded
• Juice of 2 1/2 limes
• 2 tbsp fish sauce
• 1 tbsp ground chili
• 1 Lebanese cucumber, peeled and sliced into large batons

Coriander Marinade:

• 2 coriander roots, scraped
• 1 1/2 cups coarsely chopped coriander
• 3 garlic cloves, finely chopped
• 1 lemongrass stalk (white part only), finely chopped
• 2 tbsp light palm sugar, coarsely crushed
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce

Method

• Combine coriander marinade, combine ingredients in a food processor and process to a smooth paste.
  
• Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
• Heat a barbecue or char-grill pan to medium high heat.
• Drain the pork, then grill until cooked through (approx 3-4 minutes on each side). Leave to rest for 5 minutes, then thinly slice.
• Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chili in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve into individual bowls.
• Serves 4-6 people.

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