SERVES SIX TO EIGHT

INGREDIENTS

600g/1lb 5oz pork fillet (tenderloin)
1 garlic clove, crushed
generous pinch of salt
4 spring onions (scallions), trimmed, white part only
10g/ 1/4oz dried wakame, soaked in water for 20 minutes and drained
10cm/4in celery stick, trimmed and cut in half crossways
1 carton salad cress

For the yuan sauce
105ml/7 tbsp shoyu
45ml/3 tbsp sake
60ml/4 tbsp mirin
1 lime, sliced into thin rings

Preheat the oven to 200°C/400°F/Gas 6. Rub the pork with crushed garlic and salt, and leave for 15 minutes.

Roast the pork for 20 minutes, then turn the meat over and reduce the oven temperature to 180°C/350°F/Gas 4. Cook for a further 20 minutes, or until the pork is cooked. Test by inserting a skewer or the point of a sharp knife into the meat. If the juices run clear, the meat is cooked. If there are any traces of pink in the juices, roast the pork for a little longer.

Meanwhile, mix the yuan sauce ingredients in a container that is big enough to hold the pork. When the meat is cooked, immediately put it in the sauce, and leave it to marinate for at least 2 hours, or overnight.

Cut the white part of the spring onions in half crossways, then in half lengthways. Remove the round cores, then lay the spring onion quarters flat on a chopping board. Slice them very thinly lengthways to make fine shreds.

Soak the shreds in a bowl of ice-cold water. Repeat with the remaining parts of the spring onions. When the shreds curl up, drain and gather them into a loose ball.

Cut the drained wakame into 2.5cm/ lin squares or narrow strips. Slice the celery very thinly lengthways. Soak in cold water, then drain and gather together as before.

Remove the pork from the marinade and wipe with kitchen paper. Slice it very thinly. Strain the marinade and keep it in a gravy boat or jug (pitcher). Arrange the sliced pork on a large serving plate with the vegetables around it. Serve cold with the yuan sauce.