This Thai Pork Salad is both FRESH and SPICY 🔥 in the Same Time | Moo Manao - Nin is Cooking

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce provides umami while reducing sodium.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is more economical.

Marinate pork shoulder in soy sauce, cornstarch, and a little bit of water for 10 to 15 minutes.

Peel garlic by smashing it in water for easy peeling.

Add garlic to a mortar and pound until fine.

Add chili to the mortar according to your taste and pound it as well.

Add palm sugar to the mortar and mix with the garlic and chili.

Squeeze fresh lime juice into the mixture and stir to combine.

Prepare a bowl of water and a strainer for cooking the pork.

Bring water to a boil over high heat.

Place the strainer in the boiling water and add the marinated pork to the strainer.

Once cooked, immediately transfer the pork to the bowl of water to stop cooking and remove excess cornstarch.

Prepare fresh vegetables such as cucumber, carrots, and cilantro for serving.

Slice the salad greens and place them on a plate.

Place the cooked pork on top of the salad greens.

Drizzle the dressing over the pork and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens