Recipe

Thai Green Pork Salad with Green Mango

Name: Thai Green Pork Salad with Green Mango
Ingredients: 4 Pork Scotch Fillets Steaks; 1 cup mint, loosely packed; 1 cup coriander, loosely packed; 1 cup Thai basil, loosely packed; 2 green mangoes, finely shredded; 3 spring onions; 3 red shallots, shredded; 3 kaffir lime leaves, shredded; Juice of 2 1/2 limes; 2 tbsp fish sauce; 1 tbsp ground chili; 1 Lebanese cucumber, peeled and sliced into large batons; 2 coriander roots, scraped; 1 1/2 cups coarsely chopped coriander; 3 garlic cloves, finely chopped; 1 lemongrass stalk (white part only), finely chopped; 2 tbsp light palm sugar, coarsely crushed; 1 tbsp fish sauce; 1 tbsp dark soy sauce; Combine coriander marinade, combine ingredients in a food processor and process to a smooth paste.; Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.; Heat a barbecue or char-grill pan to medium high heat.; Drain the pork, then grill until cooked through (approx 3-4 minutes on each side). Leave to rest for 5 minutes, then thinly slice.; Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chili in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve into individual bowls.; Serves 4-6 people.

Adapted from the original fast recipe by the Australian Gourmet Traveler.

Family DinnerLunch

Ingredients

4 Pork Scotch Fillets Steaks
1 cup mint, loosely packed
1 cup coriander, loosely packed
1 cup Thai basil, loosely packed
2 green mangoes, finely shredded
3 spring onions
3 red shallots, shredded
3 kaffir lime leaves, shredded
Juice of 2 1/2 limes
2 tbsp fish sauce
1 tbsp ground chili
1 Lebanese cucumber, peeled and sliced into large batons
2 coriander roots, scraped
1 1/2 cups coarsely chopped coriander
3 garlic cloves, finely chopped
1 lemongrass stalk (white part only), finely chopped
2 tbsp light palm sugar, coarsely crushed
1 tbsp fish sauce
1 tbsp dark soy sauce
Combine coriander marinade, combine ingredients in a food processor and process to a smooth paste.
Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
Heat a barbecue or char-grill pan to medium high heat.
Drain the pork, then grill until cooked through (approx 3-4 minutes on each side). Leave to rest for 5 minutes, then thinly slice.
Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chili in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve into individual bowls.
Serves 4-6 people.

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