Best 3 Thai Caramelised Pork Salad Recipes

# **Thai Caramelized Pork Salad**

Thai caramelized pork salad (หมูหวาน) is a classic Thai dish that features tender and flavorful pork slices coated in a rich and slightly sweet caramelized sauce, tossed with a refreshing mix of vegetables and herbs. This vibrant and aromatic salad is a harmonious blend of sweet, sour, salty, and spicy flavors, making it a popular choice for meals and gatherings.

In this article, we'll explore a collection of mouthwatering Thai caramelized pork salad recipes that cater to various dietary preferences and tastes. From the traditional recipe using pork shoulder or tenderloin to a healthier version with tofu, and even a tantalizing recipe using chicken, these recipes offer a diverse selection for all food lovers.

Each recipe is cuidadosamente crafted with step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a successful and enjoyable cooking experience. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating authentic and delicious Thai caramelized pork salads.

So, prepare to embark on a flavor-filled adventure as we dive into the world of Thai cuisine and discover the secrets of this delectable dish. Get ready to tantalize your taste buds with the irresistible combination of sweet, sour, salty, and spicy flavors in every bite.

## **Recipes:**
1. **Traditional Thai Caramelized Pork Salad:** Experience the classic flavors of Thai caramelized pork salad made with tender pork shoulder or tenderloin, coated in a rich and slightly sweet caramelized sauce.

2. **Healthy Caramelized Tofu Salad:** Indulge in a healthier version of this beloved dish made with tofu instead of pork. The tofu absorbs the caramelized sauce, resulting in a flavorful and nutritious salad.

3. **Thai Caramelized Chicken Salad:** Craving something a bit different? This recipe uses succulent chicken as the protein, creating a delightful variation of the traditional pork salad, catering to diverse tastes.

4. **Easy Caramelized Pork Salad:** Short on time? This quick and easy recipe offers a simplified version of the classic pork salad, using pantry staples and a streamlined cooking process.

5. **Spicy Caramelized Pork Salad:** Amp up the heat in your salad with this spicy variation that incorporates chili peppers or sauce for an extra kick. Perfect for those who enjoy a little spice in their meals.

Check out the recipes below so you can choose the best recipe for yourself!

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

THAI CARAMELISED PORK SALAD

Thai Caramelised Pork Salad image

Make and share this Thai Caramelised Pork Salad recipe from Food.com.

Provided by lindseylcw

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
1/2 cup sugar
2 small red chilies, seeded and chopped
1 tablespoon gingerroot, shredded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon star ground aniseed
650 g pork fillets or 650 g tenderloin
100 g salad leaves
4 spring onions, sliced
1/4 cup basil leaves
1/4 cup mint leaf
1/4 cup coriander leaves

Steps:

place the soy, sugar,chillies, ginger, fish sauce lime juice and star anise in a deep fry pan over medium heat.
cook stirring for about 4-5 mins until the mixture thickens slightly.
halve the pork lengthwise and add to the pan.
cook for 4 mins on each side or until tender.
remove pork from the pan and cool slightly.
simmer the pan juices until thickened.
toss together the salad leaves, spring onions and herbs.
slice the pork drizzle with the pan juices and serve with the salad.

Nutrition Facts : Calories 338.4, Fat 7.1, SaturatedFat 2.4, Cholesterol 102.4, Sodium 1788.8, Carbohydrate 30.7, Fiber 1.3, Sugar 27.1, Protein 37.5

THAI PORK SALAD

Thai Pork Salad image

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

Ingredients

4 boneless pork chops, each 1/2 inch thick, patted dry
Kosher salt and freshly ground pepper
1 head napa cabbage (about1 1/2 pounds), halved lengthwise
2 tablespoons safflower oil
1/2 small red onion, thinly sliced lengthwise (2/3 cup)
1/4 cup fresh lime juice (from 2 limes)
2 tablespoons fish sauce, such as nam pla
1 serrano or red finger chile, finely chopped (2 tablespoons)
2 teaspoons packed light-brown sugar
1 English cucumber, peeled, halved lengthwise, and chopped
Fresh mint leaves and chopped peanuts, for serving

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.

Thai Caramelised Pork Salad: Tips & Conclusion

Tips:

Use High-Quality Pork: The quality of the pork is crucial for the success of this dish. Opt for free-range or organic pork shoulder or belly for the best flavor and texture.
Slice Pork Against the Grain: When slicing the pork, cut against the grain to ensure tender and easy-to-chew pieces.
Don't Overcook the Pork: The pork should be cooked until it's slightly pink in the center to maintain its juiciness and tenderness.
Use Fresh Herbs: Fresh herbs like cilantro, basil, and mint add vibrancy and flavor to the salad. Use them generously for an authentic Thai experience.
Adjust Spice Level: Feel free to adjust the amount of chili peppers or chili paste according to your preference for spiciness.
Serve Fresh: This salad is best served fresh, as the vegetables and herbs tend to wilt over time. Enjoy it within a few hours of preparation.

Conclusion:

Thai caramelised pork salad is a delightful blend of sweet, sour, and savory flavors that tantalizes the taste buds. Its simplicity makes it a great weeknight meal, while its unique flavor profile makes it a standout dish for special occasions. Experiment with different cuts of pork and adjust the spice level to suit your preferences. Whether you're a seasoned Thai food enthusiast or new to the cuisine, this salad is sure to leave a lasting impression. So, gather your ingredients, fire up the kitchen, and get ready to embark on a culinary journey to Thailand!