Thai Grilled Pork Salad

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 stalks of lemongrass, finely chopped 2 stalks of lemongrass, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped lemongrass, fish sauce, ground coriander, ground cumin, and sugar. Mix well to form a marinade.
2. 2.
   Add the sliced pork to the marinade and toss until the pork is well coated. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Preheat the grill to medium-high heat. Grill the marinated pork slices for about 3-4 minutes on each side, or until cooked through and slightly charred. Remove from the grill and let it rest for a few minutes.
4. 4.
   In a large bowl, combine the cucumber, shallots, mint leaves, cilantro leaves, Thai basil leaves, and sliced red chilies.
5. 5.
   In a small bowl, whisk together the lime juice, fish sauce, and grated palm sugar until the sugar is dissolved.
6. 6.
   Thinly slice the grilled pork and add it to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
7. 7.
   Serve the Thai Grilled Pork Salad immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will yield tender and juicy meat when grilled.
• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks by lightly pounding them with a rolling pin before chopping.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For extra flavor, you can add a tablespoon of finely chopped lemongrass to the dressing.
• If you prefer a spicier salad, add more sliced red chilies or sprinkle some chili flakes on top.
• To save time, you can marinate the pork overnight in the refrigerator.
• Make sure to let the grilled pork rest for a few minutes before slicing to retain its juiciness.
• For a refreshing twist, serve the salad on a bed of lettuce leaves.

Serving advice

Thai Grilled Pork Salad is best served fresh and can be enjoyed as a light lunch or dinner. It can be served on its own as a main dish or accompanied by steamed rice for a more substantial meal.

Presentation advice

To enhance the presentation, arrange the sliced grilled pork on top of the salad and garnish with additional fresh herbs and sliced red chilies. Serve the dressing on the side for guests to drizzle over their portion according to their taste.