Spicy thai pork salad
This spicy salad gets top marks for good taste and has the added benefits of being heart healthy and quick to make. Serve with fresh rice noodles or mung bean noodles for a complete low-GI meal.
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- 50 g (1¾ oz/⅓ cup) raw unsalted peanuts
- 2 tsp canola oil
- 2 stems lemon grass, white part only, thinly sliced
- 2 green chillies, finely chopped
- 500 g (1 lb 2 oz) lean minced (ground) pork
- 2 tsp finely grated lime zest
- 3 tbs lime juice
- 2–6 tsp chilli sauce
- lettuce leaves, to serve
- 1 handful coriander (cilantro) leaves
- 1 small handful small mint leaves
- 1 small onion, very finely sliced
- 3 tbs crisp-fried garlic
1. Preheat the oven to 180°C (350°F/Gas 4). Put the peanuts on a baking tray. Cook for 5 minutes, stirring once, until the peanuts are lightly golden. Cool then chop.
2. Heat a wok until very hot, add the oil and swirl to coat. Add the lemon grass, chilli and pork. Stir-fry, breaking up any lumps with a fork or wooden spoon, over high heat for 6 minutes, or until cooked through. Transfer to a bowl and set aside to cool completely.
3. Add the lime zest, lime juice, and the chilli sauce to taste, to the cooled pork mixture. Arrange the lettuce leaves on a plate. Stir most of the coriander and mint leaves, onion, peanuts and fried garlic through the pork mixture. Spoon over the lettuce and sprinkle the rest of the mint leaves, onion, peanuts and garlic over the top to serve.