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Mascarpone

Thai grilled pork salad with green mango


You'll need

1 piece of pork neck (about 1kg), trimmed, split in half lengthways 1 cup (loosely packed) each mint, coriander and Thai basil 2 green mangoes, shredded on a mandolin 3 spring onions, thinly sliced 3 red shallots, thinly sliced on a mandolin 3 kaffir lime leaves, shredded Juice of 2½ limes 2 tbsp fish sauce 1 tbsp ground chilli 1 Lebanese cucumber, sliced into large batons   Coriander marinade 3 coriander roots, scraped, plus 1½ cups coarsely chopped coriander 3 garlic cloves, finely chopped 1 lemongrass stalk (white part only), finely chopped 2 tbsp light palm sugar, coarsely crushed 1 tbsp each fish sauce and dark soy sauce

Method

  • 01
  • Heat a barbecue or char-grill pan to medium-high heat. For coriander marinade, combine ingredients in a food processor and process to a smooth paste.
  • 02
  • Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
  • 03
  • Drain pork, then grill, turning occasionally, until cooked through (10-12 minutes). Leave to rest for 5 minutes, then thinly slice.
  • 04
  • Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chilli in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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