Thai Ground Pork Salad With Mint And Cilantro Recipes

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THAI GROUND PORK SALAD



Thai Ground Pork Salad image

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

2 lbs. ground pork
2 garlic cloves, minced
2 small shallots, minced
2 large jalapeno peppers - 1 seeded and minced, the other sliced for garnish
2 limes - 1 juiced, the other cut into wedges for serving
2 T. Asian fish sauce
1 tsp. light brown sugar
1 tsp. Sriracha (chile sauce), plus more for serving
1 T. vegetable oil
1/2 c. chopped cilantro
1/2 c. chopped mint
1/2 c. chopped basil
salt and freshly ground pepper, to taste
1 c. chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

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

GRILLED PORK AND NOODLE SALAD WITH BASIL, CILANTRO, AND MINT



Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint image

Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 15

2 teaspoons sambal oelek (Asian chili paste)
3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce)
1 tablespoon plus 1 teaspoon safflower oil
1 pork tenderloin (about 14 ounces), trimmed
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons sugar
1 tablespoon finely chopped fresh red Thai chile
5 ounces rice vermicelli
2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline
1/2 large carrot, peeled and cut into matchsticks
1 small shallot, very thinly sliced lengthwise (about 1/4 cup)
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh basil
Garnish: cilantro, mint, and basil sprigs

Steps:

  • Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
  • Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
  • Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
  • Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
  • Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.

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