Name: Thai pork salad with makrut lime dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Thai pork salad; 600 gram pork fillets; 2 tablespoon grated palm sugar; 1 tablespoon finely grated lime rind; 2 teaspoon peanut oil; 350 gram watercress, trimmed; 1 cup loosely packed fresh thai basil leaves; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh mint leaves; 1 1/2 cup (120 grams) bean sprouts; 1 medium green capsicum, thinly sliced; Kaffir lime dressing; 2 clove garlic, crushed; 3 shallots, thinly sliced; 1 fresh small red thai chilli, thinly sliced; 3 fresh makrut lime leaves, thinly sliced; 1/4 cup (60 millilitres) lime juice; 1/3 cup (80 millilitres) fish sauce; 2 teaspoon grated palm sugar

Ingredients

Thai pork salad

600 gram pork fillets

2 tablespoon grated palm sugar

1 tablespoon finely grated lime rind

2 teaspoon peanut oil

350 gram watercress, trimmed

1 cup loosely packed fresh thai basil leaves

1/2 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1 1/2 cup (120 grams) bean sprouts

1 medium green capsicum, thinly sliced

Kaffir lime dressing

2 clove garlic, crushed

3 shallots, thinly sliced

1 fresh small red thai chilli, thinly sliced

3 fresh makrut lime leaves, thinly sliced

1/4 cup (60 millilitres) lime juice

1/3 cup (80 millilitres) fish sauce

2 teaspoon grated palm sugar

Method

Thai pork salad with kaffir lime dressing

Cut pork fillets in half horizontally. In a large bowl, combine sugar, rind and oil with pork.

In heated oiled large frying pan, cook pork mixture, in batches, over medium heat, about 15 minutes or until cooked through. Cover pork; stand 5 minutes, then slice thinly.

Meanwhile, make kaffir lime dressing.

Place pork in large bowl with remaining ingredients and dressing; toss gently to combine.

Makrut lime dressing

Place ingredients in screw-top jar; shake well.

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Ingredients

Method

Thai pork salad with kaffir lime dressing

Makrut lime dressing

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