A refreshing Thai salad that combines the typical tastes of Thailand, being hot, sour, sweet and salty all at the same time. Just for fun, serve it on a thick slice of fresh pineapple, which can then be eaten as well.
Cut pork fillet into 2 lengths. Peel lemon grass and cut the tender white stem into very fine slices. Pound garlic, coriander roots, lemon grass and chilli into a rough paste. Rub pork with paste and leave for at least 2 hours.
Heat grill, and rub pork with peanut oil, rubbing off most of the marinade. Grill pork on all sides, until tender and cooked through. Leave to rest for 10 minutes, then slice finely and reassemble into original shape.
Mix fish sauce, lime juice, sugar, sliced shallots, roasted rice powder, mint leaves and coriander leaves and lightly toss.
Cut a whole pineapple lengthwise, either side of centre, into a 2 cm (¾ in) ‘plate’, including leaves. Arrange pork on top of the pineapple slice on a large serving platter, and pour dressing on top. Scatter deep-fried shallots on top and serve.
© 1998 All rights reserved. Published by Murdoch Books.