Thai Pork Tenderloin and Cabbage Salad (Yam Clumpy)

Instructions

1. Prepare and Marinate Pork: Remove silver skin from pork tenderloin and cut into 1/2 inch pieces. In a bowl, combine pork with 2 tablespoons seasoning soy sauce, 1 tablespoon black soy sauce, 1/4 teaspoon black pepper, and 1/2 teaspoon chicken bouillon. Mix well to coat. Marinate at room temperature for at least 30 minutes.
2. Prepare Vegetables: Thinly slice 8 cups of cabbage, 1 celery stalk, 1/4 red onion, and finely chop 1 jalapeno with seeds removed. Shred 1 small carrot and chop about 3 tablespoons of cilantro. Combine all vegetables in a large bowl and set aside.
3. Make the Dressing: In a separate bowl, mix 2 tablespoons fish sauce, 2 teaspoons seasoning soy sauce, 3 tablespoons lime juice, 2 tablespoons brown sugar, 1 teaspoon chili oil, and lime zest. Stir until sugar dissolves. Adjust seasoning to balance salty, sweet, and sour flavors as desired.
4. Cook Pork: Heat a pan on high heat and add vegetable oil to coat. When very hot, add marinated pork pieces. Sear on one side for about 1 minute until caramelized, then flip and cook for another minute. Lower heat and cook for about 5 minutes until pork is cooked through but still tender. Remove from heat and let rest for 5 minutes.
5. Assemble Salad: After pork has rested, slice into smaller pieces if needed. Add pork and any juices to the bowl with vegetables. Add 3 tablespoons roasted crushed peanuts. Pour dressing over the salad and mix thoroughly. Taste and adjust seasoning with additional lime juice or salt if needed.
6. Serve: Serve the salad fresh as a light lunch, appetizer, or side dish. It pairs well with barbecue, hamburgers, or can be enjoyed on its own.