Asian

Thai-style grilled pork salad

Name: Thai-style grilled pork salad recipe
Yield: 4
Cuisine: /asian, /asian recipes
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; 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)

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by Phoebe Wood

Jan 21, 2022

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

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.

For the pickled daikon and cucumber, place sugar, vinegar and 2 tsp salt flakes in a small saucepan over medium heat.
2.

Stir to dissolve sugar and bring to a simmer, then remove from heat and cool slightly.
3.

Place carrot, daikon and cucumber in a bowl, and pour over pickling liquid. Set aside.
4.

Place pork in a non-reactive dish. Add garlic, oyster sauce, white pepper and sunflower oil.
5.

Stir to thoroughly coat pork in marinade. Marinate at room temperature while you prepare remaining ingredients.
6.

To make the dressing, combine fish sauce, tamarind, sweet chilli sauce, sugar and 1 tbs cold water in a bowl. Set aside.
7.

Preheat a barbecue or chargrill to high.
8.

Remove pork from marinade and grill, in batches, until sticky, charred and cooked.
9.

Arrange herbs, onion, sprouts and pickle on a serving plate.
10.

Top with pork and serve immediately with lime wedges and dressing alongside.