Best 3 Southeast Asian Pork Salad Recipes

**Explore the Enticing Flavors of Southeast Asia: A Culinary Journey through Pork Salads**

Indulge in the captivating culinary traditions of Southeast Asia with a tantalizing array of pork salads that offer a harmonious blend of bold flavors, vibrant colors, and aromatic herbs. From the zesty and refreshing Vietnamese Thịt Heo Quay Salad to the tangy and spicy Thai Nam Tok Mu, each recipe promises a unique taste adventure. Embark on a delectable journey as we delve into the diverse culinary landscapes of Southeast Asia, discovering the secrets behind these extraordinary pork salad creations.

Here are our top 3 tried and tested recipes!

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

ASIAN PORK TENDERLOIN SALAD

Asian Pork Tenderloin Salad image

A homemade marinade adds delicious flavor to the stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together with canned apricots and convenient salad kits. TIP: Look for the Asian crunch salad mix in the produce section near other bagged salad blends. If you can't find it, pick up mixed greens, snow peas, shredded carrot, chow mein noodles and a bottle of sesame ginger or Asian-style salad dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) apricot halves
1/4 cup reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/4 teaspoon ground mustard
1 pound pork tenderloin, thinly sliced
2 packages (9-3/4 ounces each) Asian crunch salad mix

Steps:

Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.

Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 580mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

ASIAN PORK SALAD

Asian Pork Salad image

Make and share this Asian Pork Salad recipe from Food.com.

Provided by Brenda.

Categories One Dish Meal

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

Ingredients

2 pork tenderloin, trimmed (about 2 pounds)
vegetable oil, for oiling grill
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons sherry wine
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts,thinly sliced,plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes
1 orange, zest of
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallion, white and light green parts only,thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrot
2 red bell peppers, seeds and ribs removed,julienned
1/4 cup roasted peanuts, roughly chopped

Steps:

Marinade: Mix all ingredients together in a nonreactive bowl.
Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
Store, refrigerated, in an airtight container, for up to 3 days.
Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
Preheat grill to high.
Allow pork to return to room temperature before cooking, about 30 minutes.
Remove pork from marinade, reserving 1/2 cup.
Oil grill.
Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
Add ginger dressing, and toss to combine.
Slice pork crosswise 1/4-inch-thick.
Arrange pork and salad on a platter.
Garnish with roasted peanuts.

Tips:

For the best results, use fresh, high-quality ingredients.
Be sure to thinly slice the pork and vegetables so that they cook evenly.
If you don't have a meat cleaver, you can use a sharp knife to slice the pork.
Be careful not to overcook the pork, or it will become tough.
To make the dressing, simply whisk together the fish sauce, lime juice, sugar, and garlic.
You can adjust the amount of dressing to your liking.
Serve the salad immediately, or chill it for later.

Conclusion:

This Southeast Asian pork salad is a delicious and refreshing dish that is perfect for a summer meal. It is also a great way to use up leftover pork. The salad is full of flavor, thanks to the combination of sweet, sour, salty, and spicy ingredients. The pork is tender and juicy, and the vegetables are crisp and refreshing. The dressing is light and flavorful, and it perfectly complements the other ingredients. If you are looking for a new and exciting salad recipe, this Southeast Asian pork salad is definitely worth a try.