Name: Thai pork and pineapple salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram pork fillet, cut into 12-15 cm lengths; 1 tablespoon lemongrass spice blend; 2 garlic cloves, crushed; 1 small red chillies, seeded and finely chopped; 2 tablespoon vegetable oil; 3 eschalots, finely sliced; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 2 teaspoon sugar; 3 green onions (shallots), finely sliced; 1 cup mint leaves; 1 cup coriander leaves; 1/2 small pineapple, peeled and thinly sliced

Thai pork and pineapple salad

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram pork fillet, cut into 12-15 cm lengths

1 tablespoon lemongrass spice blend

2 garlic cloves, crushed

1 small red chillies, seeded and finely chopped

2 tablespoon vegetable oil

3 eschalots, finely sliced

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

2 teaspoon sugar

3 green onions (shallots), finely sliced

1 cup mint leaves

1 cup coriander leaves

1/2 small pineapple, peeled and thinly sliced

Method

1.Place pork in a shallow dish. Combine spice blend, garlic and chilli to make a paste. Rub over pork pieces, cover and marinate for 1 hour.

2.Rub pork with 1 tablespoon oil, scraping off paste. Heat a frying pan on high. Cook pork for 5-10 minutes, turning halfway through cooking, until cooked through. Cover with foil and rest.

3.Meanwhile, arrange eschalots on a heatproof plate and toss with remaining oil. Microwave on high (1200 watts/100%) for 5 minutes, until starting to colour. Stir and continue to cook, checking every 1-2 minutes, until golden brown and crisp. Cool.

4.In a small bowl, combine fish sauce, juice, sugar, onions and herbs. Arrange pineapple on plates. Top with pork and drizzle with dressing. Finish with crisp cooked eschalots.

Prawns or chicken would make a delicious variation.
Note

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