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Food

Thai pork salad

Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

INGREDIENTS

  • 1 tbsp peanut oil
  • 500g lean pork mince
  • 1 tbsp long-grain rice
  • 1 small red onion, finely diced
  • 1 lemongrass, white part only, finely chopped
  • 2 long green chilli, deseeded and finely chopped
  • 2 tbsp Squid Fish Sauce
  • ¼ cup lime juice
  • 1 tbsp Mae Ploy Sweet Chilli Sauce
  • ¼ cup mint leaves, plus extra to serve
  • ¼ cup coriander leaves, plus extra to serve
  • ¼ cup finely chopped roasted peanuts
  • Radicchio lettuce, leaves separated
  • Lime wedges to serve

METHOD

  1. Heat oil in a large frypan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon for 7-8 minutes, or until cooked through. Use a slotted spoon to remove pork to a large bowl. Set aside to cool.
  2. Place uncooked rice in a separate dry frypan and cook, stirring over medium heat for 7-8 minutes or until a dark golden. Transfer to a mortar and pestle, grind into a fine powder. Set aside until ready to serve.
  3. Combine onion, lemongrass, 1 x chilli, Squid fish sauce, lime juice, Mae Ploy Sweet Chilli Sauce, mint, coriander and pork in a bowl, toss to combine.
  4. Finely slice remaining chilli. Arrange radicchio leaves on serving plates, pile pork on top. Garnish with extra coriander, chilli, peanuts and rice powder.
Food
Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

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