Thai pork salad

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Meat mains

Thai pork salad

Main Serves 4 25 min
For some reason beef seems to be the chosen meat for Thai salads, but pork works even better. Vary the vegetables according to availability – the same applies to the herbs, but the mint is essential. The dressing is also cast in stone; the cornerstone in fact, of so much Thai food. Slices of ripe mango are also a good addition. Frozen kaffir lime leaves are available from Asian supermarkets for about £2 a bag. Don't use the dried ones, they're a waste of space. Leave the pork to marinade for a couple of hours to let the flavours muddle.



  • for the dressing:
  • juice of 1 lime
  • 1 tbsp dark sugar, palm ideally
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp fresh ginger, finely grated
  • 1 garlic clove, crushed

for the salad

  • 450g pork escalopes
  • 2 Little Gem lettuces, roughly broken up
  • 1 cucumber, halved length-ways, thinly sliced diagonally
  • 5 spring onions, thinly sliced
  • 2 long fresh red chillies, halved, deseeded and thinly sliced length-ways
  • leaves from 1 bunch fresh mint
  • leaves from 1 bunch fresh coriander
  • leaves from 1 bunch fresh basil
  • 60g toasted unsalted peanuts, lightly toasted and coarsely chopped
  • 4 fresh or frozen kaffir lime leaves, centre veins removed, finely shredded


Prep time: 15 min
Cooking time: 10 min

Make the dressing

  • Step 1

    Whisk together all of the ingredients: lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the pork escalopes in a glass dish and marinate in half the dressing. Cover with plastic wrap and place in the fridge for a couple of hours.

For the salad

  • Step 1

    Preheat a griddle to high and quickly sear the pork. Transfer to a plate. Cover with foil and set aside to rest. Place the lettuce, cucumber, spring onions, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Slice the pork into ribbons and add to the salad. Gently mix in the remaining dressing.

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