Fast Recipes

Thai grilled pork salad with green mango

Australian Gourmet Traveller fast recipe for Thai grilled pork salad with green mango.

By Alice Storey & Emma Knowles
  • Serves 4 - 6
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Thai grilled pork salad with green mango


  • 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


  • 1
    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.
  • 2
    Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
  • 3
    Drain pork, then grill, turning occasionally, until cooked through (10-12 minutes). Leave to rest for 5 minutes, then thinly slice.
  • 4
    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.