Asian salad with juicy pork tenderloin and shrimp

Step 1 of 4:

Rinse the meat and shrimp, pat dry, and place in the pressure cooker. Wash the chili pepper, clean it, and cut it lengthwise into thin strips. Peel and finely dice the ginger and garlic. Squeeze the lime. Mix the juice with honey, curry powder, garlic, ginger, chili, soy sauce, and 200 ml of water, and pour over the meat and shrimp.

Step 2 of 4:

Close the pressure cooker and cook everything on level 2 (cooking indicator: 1 ring) for 6 minutes. Remove the pot from the heat source and let it stand next to the stove for 4 minutes.

Step 3 of 4:

Meanwhile, peel, halve, and seed the papaya, and cut the flesh into pieces. Wash and clean the spring onions and cut them into thin rings. Clean and halve the snow peas and blanch them with the soybeans for approx. 1 minute, then rinse with cold water. Place everything in a large bowl. Wash the herbs, pluck the leaves, and add them.

Step 4 of 4:

Release the steam from the pot, remove the fillet, slice it, and arrange it with the shrimp on plates. Whisk both oils with the cooking liquid. Drizzle 3 tbsp of vinaigrette over the salad, mix everything loosely. Salt and pepper the salad, season to taste, and serve. Drizzle the remaining vinaigrette over the shrimp and meat and serve sprinkled with sesame seeds.