Asian Pork Salad

by Sewerranger June. 03, 2013 2326 views

I wish I could claim this recipe as my own, but I can't. This is from Bon Appetit - my favorite magazine. It's a nice light refreshing salad. It's a perfect summer salad. The mint and cucumber set off the spicy chili paste perfectly.

Ingredients:
3 tablespoons vegetable oil
1 garlic clove
4 teaspoons hot chili paste
1 pound ground pork
2 teaspoons finely grated lime zest
1/2 cup fresh lime juice
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 small red onion
3 cups fresh mint leaves
1 head of butter lettuce, leaves separated
1 English hothouse cucumber, thinly sliced

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and 2 teaspoons chili paste. Cook, stirring constantly, until garlic is softened, about 1 minute. Add pork and cook, breaking up with a spoon, until pork is cooked through, 6-8 minutes. Transfer pork mixture to a plate and let cool.
Meanwhile, whisk lime zest, lime juice, fish sauce, brown sugar, remaining 2 tablespoons oil, and remaining 2 teaspoons chili paste in a small bowl to combine.
Combine 1/2 the onion finely chopped onion, 1 cup chopped mint, and half of dressing in a medium bowl. Add pork mixture and toss to combine. Toss lettuce, cucumber, 1/2 the onion sliced, 2 cups whole mint leaves, and remaining dressing in a large bowl. Arrange salad and pork on a platter.

The first thing you do is cook the garlic with some chili paste and oil. The smell is amazing.

Add the pork to the chili/garlic and cook all the way. Place to the side and allow to cool

Everything else that goes into the salad

Here's your dressing all mixed together.

Add some of the dressing to the mint and onions. Toss and add the pork.

Put the rest of your dressing on the lettuce, cucumbers, and whole mint. Toss to coat.

Place the lettuce mix on a plate and top with the pork. Serve room temperature.

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