Thai Ground Pork Salad With Mint And Cilantro Recipes
THAI GROUND PORK SALAD
This Thai Ground Pork Salad has become one of my favorite salad recipes! If you like lettuce wraps, you'll love this super simple Asian pork salad.
Provided by A Farmgirl's Dabbles
Categories Pork
Time 25m
Number Of Ingredients 15
Steps:
- In a bowl, mix the pork, garlic, shallots and minced jalapeno (I didn't add the minced jalapeno for our kids). In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the Sriracha.
- In a skillet, heat the oil. Add the pork mixture and cook over medium-high heat, stirring to break up the meat, until no pink remains, about 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.
Nutrition Facts : Calories 715 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 46 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 765 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
THAI GROUND-PORK SALAD WITH MINT AND CILANTRO
Steps:
- Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
- In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
- Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.
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- Make the dressing first to allow the flavors time to blend. In a small bowl combine the fresh lime juice, fish sauce, fresh grated ginger, and chili garlic sauce. Stir to combine, taste, and adjust the fish sauce, chili garlic sauce, or ginger to your liking. The dressing should be very potent.
- Add the ground pork to a large non-stick skillet along with 1/2 Tbsp canola oil and one minced clove of garlic. Cook the pork over medium heat, breaking it up into small pieces as it cooks, until it is cooked through (about five minutes). Drain off any excess fat and allow the pork to cool a few minutes, or until it is no longer hot.
- While the pork is cooking, peel and shred the carrot using a large holed cheese grater or mandolin. Slice the red onion into very thin strips. Pull the cilantro leaves from the stems.
- Transfer the cooled pork to a bowl, add the prepared dressing, and stir to combine. Add the shredded carrot, sliced red onion, cilantro, and peanuts. Stir to combine again. Serve the salad over a bed of cooked rice, shredded greens, or fill large lettuce leaves with the mixture for lettuce wraps.
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