Sunday, August 16, 2015

Thai pork salad

INGREDIENTS
1 ½ lbs pork tenderloin, trimmed and cut into bite sized pieces
2 carrots, grated
2 green onions, chopped
1 jalapeño, thinly sliced (optional)
Napa cabbage leaves
½ cup cilantro, chopped + more for garnish
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn
2 tbsp fresh ginger, miced or grated
1 garlic clove, minced
¾ cup full-fat coconut milk
⅓ cup coconut aminos
¼ cup fresh lime juice
Lime wedges (for garnish)
1 tbsp cooking fat
Sea salt to taste
 
PREPARATION
Combine pork, ½ cup cilantro, ginger, garlic, coconut milk, coconut aminos, lime juice, and salt in a bowl and let marinate while preparing rest of the ingredients.
Heat cooking fat over medium-high heat in a large skillet, once hot add pork including the marinade and cook for 6-8 minutes until pork is slightly pink in the middle. Stirring occasionally.
Remove from heat and transfer to serving bowl.
Toss in carrots, green onion, jalapeño if using, mint and basil.
To serve fill cabbage leaves with pork mixture, top with additional cilantro and serve with lime wedges.

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