Thai pork salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      97 hr

Appears in

Salads: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 2001

  • About

This cold Thai salad is a whole meal by itself. The pork is marinated in coconut, chilli, lime juice, lemon grass and fresh coriander, quickly stir-fried, then tossed with rice noodles.


  • 90 g (3 oz) fresh coconut
  • 300 g (10


  1. Preheat the grill to hot. Pare four strips off the coconut using a potato peeler and grate the rest. Place the strips of coconut under the grill for 3 minutes, or until tinged brown along the edges, then set these aside.
  2. Prepare the pork by trimming off any fat and sinew and cutting with a sharp knife into thin strips 6 cm (2½ inches) long. Reserve a few coriander