Thai Pork Salad with Tamarind Glaze

This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!

Thai Pork Salad with Tamarind Glaze

A super fresh and lively salad with lean pork; however, use chicken breast or even tofu or lean lamb or beef if you prefer.
Servings 4
Prep Time 20 mins
Cook Time 10 mins

Ingredients

Salad

  • 1 mango (slightly under-ripe is best)
  • 1 telegraph cucumber
  • 200g snow peas
  • 1-1½ red chillies (optional)
  • 2 kaffir lime leaves
  • ¼ cup chopped coriander
  • ¼ cup torn mint leaves
  • 2 cups mung bean sprouts
  • cup roasted peanuts, roughly chopped

Pork

  • 550g lean pork fillet (at room temperature)
  • 2 tsp Chinese five-spice powder
  • 1 tsp oil
  • ¼ cup tamarind juice (see tip)
  • 1 Tbsp honey

Dressing

  • Juice of 1½ lemons
  • Tbsp rice vinegar
  • tsp fish sauce
  • tsp honey

To serve

  • ¼ cup roasted peanuts, roughly chopped
  • chopped coriander
  • 1 lime, cut into quarters

Instructions

  • Start by prepping the salad. Peel mango and slice flesh; cut cucumber in half length-ways, scoop out seeds with a teaspoon, then thinly slice; remove tough stringy bit from snow peas and slice in half length-ways; cut chilli (if using) in half length-ways, remove seeds and thinly slice. Place all in a large bowl, along with herbs, bean sprouts and peanuts.
  • Pat pork dry with paper towels, coat in five-spice powder and season well with salt. Heat oil in a medium or large fry-pan on medium-high heat. Cook pork for about 3 minutes on each side or until just cooked through. Meanwhile, mix tamarind juice and honey together in a small bowl.
  • Once pork is cooked, set aside to rest, keep pan on heat and pour in tamarind mixture – allow it to bubble for a minute or two until reduced and sticky. Slice pork, return to the pan and spoon over the glaze to coat.
  • Mix dressing ingredients together and, when ready to eat, toss with salad.
  • To serve, divide salad between plates and top with pork and tamarind glaze. Garnish with a few more peanuts, coriander and lime wedge to squeeze over.

Notes

Tip: to make tamarind juice, mix tamarind paste or pulp with boiling water according to packet instructions. Tamarind can be found in the international section of many supermarkets by if you can’t get hold of it, just use the juice of 1/2 lemon. 
 
Nutrition information:
Energy: 1604cals (384kJ)
Protein: 36.7g
Carbohydrate: 31.5g (19.7g sugars)
Fat: 11.8g (2.6g saturated fat)
Calories: 384kcal
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