I didn’t have huge expectations for this pork. Pork tenderloin is good and all, but meat on a stick? Meh.

I made it anyway, and I’m so glad I did. The pork is sliced thin (the recipe calls for pork fillet, I just used tenderloin), and then marinated in a mixture of aromatics, fish sauce and coconut cream (that thick stuff on top of a can of coconut milk, before you shake it up). There are cilantro roots on the list of ingredients – they’re usually readily available in Asian markets, but I just used a handful of roughly chopped cilantro stems.

The marinade is salty, but that’s fine by us – the pork is tender, really flavorful, and cooks in just a few minutes. We had it with a quinoa salad. I think the pork would be great in a wrap, with avocado (everything is better with avocado).

The pork recipe is posed on the Ballymaloe Cookery School site.

• Thai Grilled Pork (Moo Yang) (Bangkok Street Food)