Thai pork, mint and chilli


Preparation info

  • Difficulty


Appears in

Old Food

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.


  • 400 g (14 oz) pork fillet
  • 2 lemon grass stalks
  • 2 garlic cloves
  • 2 coriander roots
  • 2 small red chillies, seeded
  • 1 tbsp peanut oil
  • 4 tbsp Thai fish sauce (nam pla)
  • 4 tbsp lime juice
  • 2 tsp sugar
  • 4 shallots, peeled and sliced
  • 1 tsp rice, roasted and ground
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 tbsp deep-fried shallots, from Asian food store
  • 1 fresh, ripe pineapple


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.