Pork Tenderloin Salad with Lychee

Cut the chili pepper lengthwise, remove the seeds, and finely chop the flesh. Place it in a bowl along with the lime juice, brown sugar, rice vinegar, and fish sauce. Mix well until the sugar is completely dissolved.

Clean the pork and cut it into slices approximately 1.5 cm thick. Season with salt and pepper, then mix it with soy sauce in a bowl. Marinate the meat in the refrigerator for one hour. After marinating, remove the meat and pat it dry with paper towels.

Heat the oil in a pan over high heat and quickly fry the meat on both sides until golden brown. Remove it to a plate and let it cool, then cut it into strips approximately 2 cm thick.