Thai Pork Salad With Chilies and Mint

thai-pork-salad
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 434 calories
    • Fat 31 g
    • Sat Fat 10 g
    • Cholesterol 82 mg
    • Sodium 1,902 mg
    • Protein 25 g
    • Carbohydrate 16 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 90 mg

Ingredients

  1. Check 2teaspoons canola oil
  2. Check 1pound ground pork
  3. Check 5tablespoons Asian fish sauce
  4. Check 3teaspoons sugar
  5. Check 1/2cup fresh lime juice
  6. Check 1 to 2 jalapeño or serrano chili peppers, seeded if desired and thinly sliced
  7. Check 2 small heads Boston lettuce, torn into bite-size pieces (about 8 cups)
  8. Check 1 small shallot, thinly sliced
  9. Check 2 medium carrots, coarsely grated
  10. Check 1cup fresh mint leaves
  11. Check 1/4cup salted, roasted peanuts, chopped

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until no longer pink, 2 to 3 minutes.
  2. Add ¼ cup water, 1 tablespoon of the fish sauce, and 1 teaspoon of the sugar and cook, stirring, until the liquid is almost evaporated, 2 to 4 minutes more.
  3. Stir together the lime juice, jalapeño peppers, and the remaining 4 tablespoons of fish sauce and 2 teaspoons of sugar in a small bowl.
  4. Divide the lettuce among bowls, top with the pork mixture, shallot, carrots, mint, and peanuts, and drizzle with the lime dressing.