Pork Family friendly Main Asian

Thai pork salad on a pineapple plate

Name: Thai pork salad on a pineapple plate
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 lemongrass stems; 2 garlic cloves, halved; 2 small red chillies, seeded, roughly chopped; 2 coriander roots, roughly chopped; 500g pork fillet; 1 tablespoon vegetable oil; 2 tablespoons Thai fish sauce; 3 tablespoons (1/4 cup) lime juice; 2 teaspoons brown sugar; 4 small eschalots, finely sliced; 1 teaspoon ground rice, roasted; 2 tablespoons mint leaves; 2 tablespoons coriander leaves; 1 ripe pineapple, with leaves attached; 2 tablespoons deep-fried Asian shallots; Steamed rice, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Recreate Thailand with a hot, sweet and sour salad on a pineapple plate.

2 lemongrass stems
2 garlic cloves, halved
2 small red chillies, seeded, roughly chopped
2 coriander roots, roughly chopped
500g pork fillet
1 tablespoon vegetable oil
2 tablespoons Thai fish sauce
3 tablespoons (1/4 cup) lime juice
2 teaspoons brown sugar
4 small eschalots, finely sliced
1 teaspoon ground rice, roasted
2 tablespoons mint leaves
2 tablespoons coriander leaves
1 ripe pineapple, with leaves attached
2 tablespoons deep-fried Asian shallots
Steamed rice, to serve

Method

1.

Remove outer leaves from lemongrass and cut the tender white stem into very fine slices. In a mortar and pestle, pound lemongrass, garlic, chilli and coriander roots into a rough paste. Add 2-3 tablespoons water and stir to combine.
2.

Rub the pork with the paste and leave to marinate for at least 2 hours.
3.

Preheat the oven to 180°C.
4.

Heat oil in a frypan over high heat. Pan-fry pork, turning to brown all over. Transfer to a baking tray and place in oven for 10 minutes. Remove, rest for 10 minutes, then finely slice.
5.

Combine the fish sauce, lime juice, sugar, eschalots, ground rice, mint and coriander and lightly toss.
6.

Keeping the leaves intact, cut lengthways through the pineapple on either side of the core to make a 2cm-thick 'plate'. Arrange the pork on the pineapple 'plate' and spoon the dressing over top. Scatter with the deep-fried shallots and serve with steamed rice.