Thai pork, mint and chilli

Name: Thai pork, mint and chilli
Yield: Feeds four, as part of a Thai meal with rice
Cuisine: Thailand
Ingredients: 4 tbsp Thai fish sauce (nam pla); 1 tbsp peanut oil; 400 g (14 oz) pork fillet; 4 tbsp lime juice; 1 tsp rice, roasted and ground; 1 cup fresh mint leaves; 4 shallots, peeled and sliced; 2 tsp sugar; 1 cup fresh coriander leaves; 2 tbsp deep-fried shallots, from Asian food store; 1 fresh, ripe pineapple; 2 lemon grass stalks; 2 garlic cloves; 2 coriander roots; 2 small red chillies, seeded

Preparation info

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

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.

Ingredients

400 g (14 oz) pork fillet
2 lemon grass stalks

Asia
Thailand
Main course
Salad
South East Asia
Gluten-free

Method

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 minute