Thai pork salad

Thai pork salad

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

‘What are they having?’ How often have you heard that question in a restaurant as someone points to another table? That’s the way many of us learn to try a new dish, particularly if it is a cuisine with which we are not wholly familiar. That’s how I discovered Thai pork salad. A large bowl of crisp lettuce cups and a dish of fresh looking salad were taken to another table. The diners quickly spooned the salad into the lettuce cups, deftly wrapping the lettuce leaves around the filling to make a neat package and eating it with their hands. Steaming hot towelling napkins were offered for wiping fingers, but a finger bowl with water and a lemon slice does the same job.

Ingredients

Quantity Ingredient
500g lean pork, finely chopped or minced
3 tablespoons water
2 tablespoons lemon juice
2 tablespoons thai fish sauce
1/2 teaspoon finely sliced chilli
2 tablespoons roasted peanuts, skinned
1 red or salad onion, finely sliced
6-8 spring onions, cut into short lengths
2 tablespoons finely shredded fresh ginger
6-8 mint leaves
1/2 cup torn fresh coriander leaves
8 crisp lettuce cups

Method

  1. Cook the pork in the water in a wok over a medium heat, stirring to prevent lumps from forming, until the pork is tender. Transfer to a bowl to cool. Add the lemon juice and all other ingredients except the lettuce leaves, and toss lightly.
  2. Spoon the pork mixture into the lettuce cups. Wrap the lettuce cups around the pork and eat with your hands.
Tags:
Margaret
Fulton
Favourites
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