Ingredients

• 1.25kg/2lb 12oz French-trimmed
• four-rib pork loin rack
• olive oil
• for rubbing
• 1 lime
• juice only
• salt and freshly ground black pepper
• 1 apple
• julienned
• 1 carrot
• peeled and julienned
• ½ cucumber
• julienned
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint
• 100g/3½oz salted cashews
• toasted and roughly chopped
• 1 lemongrass stalk
• inner leaves only
• finely shredded
• 2 tbsp palm sugar
• 4 tbsp lime juice
• 3 garlic cloves
• crushed
• 2.5cm/1in piece root ginger
• peeled and finely grated
• 4 tbsp fish sauce
• 1 hot red chilli
• finely chopped

Directions

• For the pork rack
• remove the meat from the fridge and leave the pork to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7.
• Score the skin of the meat and rub the meat all over with the oil. Season the meat all over with the salt and pepper. Place the pork skin-side up in a roasting tin.
• Roast the pork for 30 minutes and then pour the lime juice over the skin. Place back in the oven and continue to cook for another 30–45 minutes
• or until the very centre of the meat has reached 70C when checked with a meat thermometer. Leave to rest for at least 15 minutes and then cut into four pieces.
• For the Asian salad
• mix all of the ingredients together in a large bowl.
• For the dressing
• mix all of the ingredients together in a small jug and add just enough water to create a drizzling consistency. Pour the dressing over the salad and stir to mix.
• Serve the pork with the salad.