Ingredients

Marinade

2 Tbsp oyster sauce

2 Tbsp light soy sauce

1/4 Tsp ground white pepper

1 Tsp sugar 

1 Tsp ground coriander

350-500g pork – shoulder (best) or loin

Spicy Salad

3 Tbsp Crushed Toasted Rice

3 Tbsp Lime juice

1 small red onion

3 Tbsp Fish Sauce

3 Tbsp Water

3 Tsp sugar

Pinch of salt

Handful of mint

Handful of coriander

Chilli flakes – to your taste

***Seasons to your taste

Method:

1. Place the pork in a large bowl. Add the oyster sauce, light soy sauce, sugar, ground coriander, and pepper to the pork. Mix, massage, and rub by hand, thoroughly coating the meat with the marinade. Leave the bowl in the fridge for 1-2 hours. 
2. Grill the pork under a medium high heat. Aim for just-done, with a lovely charring. Rest for several minutes then slice thinly and allow to cool slightly.
3. In a new large bowl, mix the sliced pork with everything but the mint and corriander leaves. Toss and mix well.
4. Add the mint and coriander. Toss gently.
5. Taste and season as needed.