Best 6 Thai Pork Salad Recipes

SPICY THAI PORK TENDERLOIN SALAD

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.

THAI PORK SALAD WRAPS

Steps:

• In a small skillet over medium heat, cook pork until no longer pink; drain. Stir in bread crumbs. Stir in the cilantro, mint, onions, lime juice, fish sauce and cayenne., Top each lettuce leaf with 3 tablespoons each of pork mixture and cabbage. Roll up.

THAI PORK SALAD

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

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.

NAM SOD (THAI PORK SALAD)

Steps:

• Combine lime juice, fresh Thai peppers, 1/4 cup plus 2 tablespoons fish sauce, and dried chile flakes in a bowl and mix well. Add shallots, mint, cilantro, peanuts, onion, red onion, green onions, and ginger. Mix well.
• Heat a nonstick skillet over medium-high heat. Add pork; cook and stir to break it up until pork is no longer pink in the center but not yet browned, 3 to 5 minutes. Drain and discard grease. Allow pork to cool briefly, about 5 minutes.
• Transfer pork to a bowl and add dressing mixture; mix very well. Let the salad sit for at least 10 minutes before serving. Spoon mixture into lettuce leaves, like putting a hot dog in a bun.

THAI PORK SALAD

Steps:

• In a small bowl, combine the cabbage, cilantro and mint; set aside., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°. Slice pork and keep warm., In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat., Divide cabbage mixture between two serving plates. Top with pork mixture.