Pork Carpaccio & creamy peanut sauce
When summer comes around, there are two things that I feel like doing: cooking on the barbecue and eating raw goodies. So I decided to combine both. You can serve the meat either entirely col, or straight off the barbecue.
My secret for the cold version of it: wrap your meat and wait for it to cool down. This way, the meat keeps all its juices and it’s easier to slice in very thin pieces.
You could also easily cook the meat the day before, in preparation for the next day.
- Prep time15 mins
- Cook time15 - 18 mins
- Timeout5 mins
- FreezingFreezes well
- 1 pork tenderloin
- 2 red bell peppers, cored and sliced in 4 pieces
- 1 tablespoon of vegetable oil
- Salt & pepper, as preferred
- Iceberg lettuce, chopped
- 2 green onions, minced
Creamy peanut sauce
- 1/2 cup of roasted peanuts
- 2 Medjool dates, pitted
- 2 limes juice
- 2 tablespoons of Soya sauce (or Tamari)
- 1/2 teaspoon of fish sauce
- 1 clove of garlic
- 1/2 teaspoon of Sriracha sauce
- 1/4 cup of water
- Preheat the barbecue to 400 °F.
- Grease and season the tenderloin and the peppers.
- Grill the meat for 15 to 18 minutes (depending on its size), and turn it over often.
- Grill the peppers for 10 minutes while turning them over regularly.
- Remove everything from the barbecue, and let cool down or refrigerate.
- Blend all the sauce ingredients until you get a humous-style texture then set aside.
- Slice the tenderloin in thin pieces, mince the peppers and then lay it all onto a large serving plate.
- Drizzle the peanut sauce over it all then top with lettuce and green onions.
Tips & tricks
Cannot be frozen. keeps for 2 to 3 days in the refrigerator.