Ingredients
Dressing:
Method
1.Heat a chargrill pan on high. Spray pork with oil. Chargrill for 6-8 minutes, turning on all sides, for medium. Rest, covered with foil, for 5 minutes. Slice thinly.
2.Place noodles in a heat-resistant bowl. Pour over boiling water to cover. Soak for 3-5 minutes, until tender. Rinse and drain well.
3.Make dressing: In a small saucepan, combine sugar, tamarind and fish sauce. Stir over low heat until sugar dissolves. Bring to boil, then remove from heat. Stir in juice.
4.Combine noodles, pineapple, cucumber, mint and eschalot with half the dressing. Toss well. Top with pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.