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- A Pinch Of Passion In Every Dish -

Explore Global Cuisine

Thai-style grilled pork salad

Summertime is all about eating seasonal produce in light, vibrant dishes, and this salad fits the bill perfectly.



INGREDIENTS


  • 500g pork neck, thinly sliced

  • 6 garlic cloves, crushed

  • 1/4 cup (60ml) oyster sauce

  • 1/2 tsp ground white pepper

  • 1 tbs sunflower oil

  • 1 tbs fish sauce

  • 1 tbs tamarind puree

  • 1 tbs sweet chilli sauce

  • 1 tsp caster sugar

  • 1/2 bunch mint, leaves picked

  • 1 small white onion, thinly sliced into rounds (we used a mandoline)

  • 1 cup bean sprouts, trimmed

  • Lime wedges, to serve

  • 1/2 bunch Vietnamese mint, leaves picked

PICKLED DAIKON AND CUCUMBER

  • 1/4 cup (55g) caster sugar

  • 100ml rice wine vinegar

  • 1 carrot, cut into matchsticks (we used a mandoline)

  • 1/4 daikon, cut into matchsticks (we used a mandoline)

  • 2 cucumbers, cut into long thin (we used a mandoline)





METHOD

  • 1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.

  • 2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.

  • 3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.

  • 4. Meanwhile, cook noodles to packet instructions.

  • 5. Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.

  • 6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.


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