Thai Pork Salad With Chilies and Mint

Thai Pork Salad With Chilies and Mint
Con Poulos
Chopped peanuts add a pleasing crunch in this spicy Asian meal.

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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
teaspoons
canola oil
1
pound
ground pork
5
tablespoons
Asian fish sauce
3
teaspoons
sugar
1/2
cup
fresh lime juice
1 to 2
jalapeño or serrano chili peppers, seeded if desired and thinly sliced
2
small heads Boston lettuce, torn into bite-size pieces (about 8 cups)
1
small shallot, thinly sliced
2
medium carrots, coarsely grated
1
cup
fresh mint leaves
1/4
cup
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.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 434
  • 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
What does this mean? See Nutrition 101.

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