Chruok Svay - Cambodian Spicy Pork Salad

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• Juice of 2 limes Juice of 2 limes
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 cup lettuce, shredded 1 cup lettuce, shredded
• 1/2 cup fresh mint leaves 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/4 cup Thai basil leaves 1/4 cup Thai basil leaves

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 7g (Sugars: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, red chilies, fish sauce, vegetable oil, and sugar. Mix well to create a marinade.
2. 2.
   Add the sliced pork to the marinade and toss until the pork is evenly coated. Allow it to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes on each side, or until cooked through and slightly charred. Remove from heat and let it rest for a few minutes.
4. 4.
   In a separate bowl, prepare the dressing by combining the lime juice, fish sauce, and a pinch of sugar. Stir until the sugar dissolves.
5. 5.
   In a large serving bowl, arrange the cucumber slices, shredded lettuce, mint leaves, cilantro leaves, and Thai basil leaves.
6. 6.
   Slice the grilled pork into thin strips and place it on top of the salad ingredients.
7. 7.
   Drizzle the dressing over the salad and toss gently to combine all the flavors.
8. 8.
   Serve the Chruok Svay immediately and enjoy the explosion of flavors.

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the tender white part. For a smoother texture, you can also blend it in a food processor.
• Thai basil — If Thai basil is not available, regular basil can be used as a substitute. However, Thai basil adds a unique flavor to the dish, so it is recommended to use it if possible.
• Pork shoulder — Choose a well-marbled pork shoulder for the best flavor and tenderness. Slicing the pork thinly ensures it cooks quickly and evenly on the grill.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh bird's eye chili to the salad.
• If you prefer a milder flavor, reduce the amount of chili used in the marinade.
• To save time, you can marinate the pork overnight and grill it the next day.
• Serve Chruok Svay with steamed jasmine rice for a complete meal.
• Customize the salad by adding other vegetables such as bell peppers or bean sprouts.

Serving advice

Chruok Svay is best served fresh and can be enjoyed as a main course or as part of a shared meal. Garnish with additional herbs and a sprinkle of crushed peanuts for added texture and flavor.

Presentation advice

Present the Chruok Svay salad in a large serving bowl, allowing the vibrant colors of the fresh herbs and vegetables to shine through. Arrange the grilled pork slices on top and drizzle the dressing over the salad just before serving.