Thai pork and pineapple salad

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Thai

Healthy options: Diabetic; Egg free; Gluten free; Lactose free; Low cholesterol; Low fat; Nut free; Healthy

Serves: 4

Type: Easy; Salad; Family

Tools

Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs and Adelaide Lucas

Ingredients

500g pork fillet, cut into 12-15cm lengths
1 tablespoon Gourmet Garden Lemongrass Spice Blend
2 garlic cloves, crushed
1-2 small red chillies, seeded and finely chopped
2 tablespoons vegetable oil
3 eschalots, finely sliced
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
2 teaspoons sugar
3 green onions (shallots), finely sliced
1 cup mint leaves
1 cup coriander leaves
½ small pineapple, peeled and thinly sliced

Preparation method

Place pork in a shallow dish. Combine Gourmet Garden Lemongrass Spice Blend, garlic and chilli to make a paste. Rub over pork pieces, cover and marinate for 1 hour.

Rub pork with 1 tablespoon oil, scraping off paste. Heat a frying pan on high. Cook pork for 5-10 minutes, turning halfway through cooking, until cooked through. Cover with foil and rest.

Meanwhile, arrange eschalots on a heatproof plate and toss with remaining oil. Microwave on high (1200 watts/100 percent) for 5 minutes, until starting to colour. Stir and continue to cook, checking every 1-2 minutes, until golden brown and crisp. Cool.

In a small bowl, combine fish sauce, juice, sugar, onions and herbs. Arrange pineapple on plates. Top with pork and drizzle with dressing. Finish with crisp cooked eschalots.

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