Thai pork salad with rice cake

Recipes / Meat

With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special Thai salad.

Recipe «Thai pork salad with rice cake» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 4cm piece ginger, 2 limes, 1 bunch coriander, 2 eschalots, 2 vine-ripened tomatoes , 1 Lebanese cucumber, 1 butter lettuce, 60ml peanut oil , 500g pork mince, or chicken mince, 3 cloves garlic, 2 tbsp fish sauce, 1/4 tsp dried chilli flakes, 35g roasted peanuts, 3cm piece ginger, 1 eschalot, 1 clove garlic.

Ingredients:

  • 4cm piece ginger 
  • 2 limes 
  • 1 bunch coriander 
  • 2 eschalots 
  • 2 vine-ripened tomatoes 
  • 1 Lebanese cucumber 
  • 1 butter lettuce 
  • 60ml peanut oil 
  • 500g pork mince, or chicken mince 
  • 3 cloves garlic 
  • 2 tbsp fish sauce 
  • 1/4 tsp dried chilli flakes 
  • 35g roasted peanuts 
  • 3cm piece ginger 
  • 1 eschalot 
  • 1 clove garlic 
  • 1 red bird's-eye chilli 
  • 1 stalk lemongrass 
  • 250g packet steamed basmati rice 
  • 2 tbsp fish sauce 

Instructions

  1. To prepare rice cake mixture, peel ginger, eschalot and garlic, then roughly chop with chilli and white part of lemongrass. Process in a food processor to a paste, then combine with remaining ingredients in a bowl.
  2. To make salad, peel ginger and cut into julienne (matchsticks). Squeeze 80ml (1/3 cup) juice from limes. Trim roots and 3cm of stem from coriander and finely chop, then pick 1 cup leaves. Peel, halve and thinly slice eschalots. Cut tomatoes into wedges and cucumber into slices on the diagonal. Separate lettuce leaves. Set aside.
  3. Heat 2 tablespoons oil in a wok over high heat. Add mince, ginger and coriander roots, then crush over garlic. Stir, breaking up mince with a wooden spoon, for 5 minutes or until mince is cooked. Remove from heat. Stir in lime juice, fish sauce and chilli flakes.
  4. To make rice cake, heat remaining 1 tablespoon oil in a 25cm frying pan over medium heat. Pour rice mixture into pan, flatten into a 20cm pancake, then fry for 2 minutes or until golden underneath. Using a spatula, cut into quarters in pan. Flip quarters and fry for a further 2 minutes or until golden. Drain on paper towel.
  5. Stir coriander leaves, eschalots and peanuts into mince mixture. Divide among plates with rice cake. Serve with tomatoes, cucumber and lettuce.