Roast Pork Salad Recipe
Thailand Recipes

Ingredients:

350 g
3 tbsp
200 g
1
1
1
1 tbsp
1 tbsp
1 tbsp
1/2
3 tbsp
3 tbsp

1
4 cloves
3 tbsp
 

roast pork with crackling
roasted unsalted peanuts
peeled cooked baby prawns
medium carrot, shredded & chilled in iced water
large red salad onion, very thinly sliced
large spring onion, shredded
chopped coriander
chopped mint
chopped Thai basil
red chili, seeded and chopped
lime juice
fish sauce
sugar to taste
medium onion, thinly sliced
garlic, slivered
oil

Method:

1. Cut the pork into long strips about 2 cm wide. Chop peanuts in a food processor.

2. In a bowl mix pork, prawns, carrot, red onion and spring onion.

3. Mix peanuts, coriander, mint, basil and chili and scatter half over the salad, stirring in lightly. Mix fish sauce and lime juice with sugar to taste. Pour over the salad and mix in.

4. Pile the salad into a serving dish, cover with plastic wrap and chill until needed.

5. Fry the medium onion and garlic in the oil until deep brown and crisp. Remove on a slotted spoon and drain on absorbent paper.

6. Scatter the fried onions and garlic over the salad with the reserved herbs and peanuts.

Notes: you can make this salad with shredded roast beef or chicken; or with poached and cooled squid rings.

Serves 4