Mango salad with sprouts and pork tenderloin

Ingredients for 4 servings

For the meat

  • 400-500 g pork fillet (same thickness)
  • 150 g of palm sugar
  • 125 ml of red wine vinegar

For the salad

  • 2 mangos (best green mangos, asia shop)
  • 200 g of bean sprouts
  • 1 bunch or pot Thai basil (alternatively basil)
  • about 1/2 bunch of mint
  • about 30 g of whole grain rice (puffed, unsweetened, health food store)

For the dressing

  • 1 small red chilli pepper (pitted, finely chopped)
  • 2 tablespoons of red wine vinegar
  • Juice of 1 lime (about 4 tablespoons)
  • 1 garlic clove (finely chopped)
  • 1 tbsp palm sugar
  • salt


  1. Wash the fillet, pat dry. Heat palm sugar and 125 ml of water in a saucepan. Stir in a syrupy sauce while stirring until the sugar is caramelized. Remove from the heat, deglaze with vinegar and allow to cool completely.
  2. Fillet in a bowl, pour marinade over it. Cover it overnight (12 hours). Or marinate in the freezer bag.
  3. Put pork tenderloin with marinade in a saucepan and cover, cook over low heat for about 15 minutes. Cooling down.
  4. Cut mango halves on the right and left along the stone. Peel halves, cut flesh into strips. Wash bean sprouts, dab dry. Peel basil and mint leaves.
  5. Stir dressing ingredients, season to taste. Mix with the prepared ingredients in a bowl, season to taste. Cut the filet into thin slices, fold in gently. Serve portioned with popped rice.

Gerald Petit