Thai Ground-Pork Salad with Mint and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
1 bunch fresh cilantro with roots |
1 bunch fresh mint |
1/2 small head white or green cabbage (about 1 pound) |
2 small shallots |
10 ounces lean ground pork |
3 to 4 tablespoons fresh lime juice |
2 tablespoons bread crumbs |
1 to 2 tablespoons asian fish sauce (preferably naam pla) |
1/8 teaspoon cayenne |
Directions:
1. Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
2. In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
3. Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.
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