Thai salad with pork
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Recently, when I once again suffered from an acute lack of inspiration and once again went home with a pack of organic minced meat and a salad in my shopping bag, my daughter Lilly vetoed me: "If I have to eat pasta asciutta again, I'll move out! "Lilly is 12 and this action seemed a bit too drastic. So I let my mind circle and landed with my version of "ants on the tree", one of Lilly's favorite foods. With jalapeño chili and peanuts, the whole thing was much more than a nice compromise. In truth, Lilly and I decided to eat it daily.

Ingredients for 4 servings

1 kg minced pork
2 cloves of garlic
2 shallots
1 green chili (preferably jalapeño)
salt
Juice of a lime
2 tbsp fish sauce
1 tsp brown sugar
1 tbsp chili sauce (sriracha)
1 tbsp vegetable oil
1/2 bunch of coriander
1/2 bunch of mint
1/2 bunch of basil
crunchy salad leaves

Finish: chili, lime, coriander, salted peanuts, spring onions

 

 

 

 

 

 

 

 

 

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Preparation

Peel garlic and shallots, finely chop. Wash and cut the green chili in half, remove the seeds, chop finely. Wash coriander, mint and basil, spin dry, finely chop (leave a few leaves of coriander for the finish).

Mix lime juice, fish sauce, sugar and chili sauce.

Put the minced meat in a bowl. Add garlic, shallots and chopped chili. Heat a frying pan with vegetable oil, sauté the meat on strong heat and stir again and again (about 5 minutes). Remove from heat, stir in the lime juice mixture, let it steep for a short time and season it if necessary.

Add the herbs and spread equally onto the lettuce leaves. Sprinkle with spring onions, peanuts, fine chili rings and the prepared coriander leaves.

Tip

My husband refuses coriander, so I substitute the coriander with Thai basil for him. If you do not get that, just increase the amount of normal basil and mint.

 

wine tip

A Riesling Reserve is the perfect fit for this asian inspired dish.

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