THAI PORK SALAD
Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.
- In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.
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Limau0nm Lima
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week. It's also a great dish to bring to potlucks and picnics.
Karim Rahman
[email protected]I love the bright and fresh flavors in this salad. It's the perfect summer dish. I've also made it in the winter with roasted vegetables and it's just as good.
Emily Cabeo
[email protected]This salad is a great way to use up leftover pork. I had some pulled pork from a BBQ the night before and it was perfect in this salad. The dressing is also really versatile. I've used it on chicken and fish as well.
Jacob Bergeron Ruiz
[email protected]I'm a vegetarian, so I used tofu instead of pork in this salad. It was delicious! The tofu was perfectly cooked and the dressing was amazing. I'll definitely be making this again.
Terra Pax
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love that I can use whatever vegetables I have on hand. It's a great way to clean out the fridge!
Atete Louis
[email protected]I'm not a big fan of cilantro, so I substituted basil in this recipe. It turned out great! The salad was still very flavorful and refreshing.
lx mamun
[email protected]This salad was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers. Overall, it's a great recipe and I'm glad I tried it.
Sarfraz Ali
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The dressing is so good that I've even started using it on other salads. Thanks for sharing this recipe!
Rahul Tharu
[email protected]This salad was easy to make and packed with flavor. I loved the combination of textures and the fresh herbs really made it pop. I'll definitely be adding this to my regular rotation.
Toony
[email protected]I'm not usually a fan of pork, but this salad changed my mind. The meat was so tender and flavorful, and the dressing was the perfect balance of sweet, sour, and spicy. I'll definitely be making this again.
MUHAMMED YA'U
[email protected]This Thai pork salad was a hit at my last dinner party! The flavors were bold and bright, and the pork was perfectly cooked. I'll definitely be making this again soon.