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Pork Salad with Ginger Dressing

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Pork Salad with Ginger Dressing

Serves : 4-6
Preparation time : 50 minutes
cooking time : 5 minutes

Ingredients :

500g (1 lb) pork loin
250ml (1 cup) water
1/4 teaspoon salt
Lettuce leaves, to garnish
50g (1/2 cup) roasted unsalted peanuts
Crispy Fried Dried Chilies*, to garnish
5 spring onions, cut into lengths, to serve

*Crispy Fried Dried Chillies
3 tablespoons oil
6 dried red chillies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded and drained.

Ginger Dressing
1 tablespoon minced garlic
1 tablespoon minced red chili
4 tablespoons grated young ginger
1 small onion, sliced
3 tablespoons fish sauce
4 tablespoons freshly squeezed lime juice
1 tablespoon sugar

Method :

Make the Crispy Fried Dried Chilies first by heating the oil in a wok over medium heat until hot and stir-fry the dried chilies for 1 to 2 minutes, until fragrant and crispy. Remove the chilies and drain on paper towels. Set aside.
Slice the pork into long thin strips. In a saucepan, bring the water and salt to a boil and poach the pork strips for 3 to 5 minutes, stirring occasionally, until cooked. Remove and set aside.
Just before serving, combine the pork strips and the Ginger Dressing ingredients in a mixing bowl and toss to mix well, adjusting the taste with more fish sauce, lime juice and sugar if desired.
Line a serving platter with the lettuce leaves and top with the pork salad. Garnish with peanuts and Crispy Fried Dried Chilies (if using) and serve with spring onion (eaten after every other bite of the salad).

Thai Food Recipes
Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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