Thai Ground Pork Salad Recipes

THAI GROUND PORK SALAD

Thai Ground Pork Salad image

This Thai Ground Pork Salad has become one of my favorite salad recipes! If you like lettuce wraps, you'll love this super simple Asian pork salad.

Provided by A Farmgirl's Dabbles

Categories Pork

Time 25m

Number Of Ingredients 15

Ingredients

2 lbs. ground pork
2 garlic cloves, minced
2 small shallots, minced
2 large jalapeno peppers - 1 seeded and minced, the other sliced for garnish
2 limes - 1 juiced, the other cut into wedges for serving
2 T. Asian fish sauce
1 tsp. light brown sugar
1 tsp. Sriracha (chile sauce), plus more for serving
1 T. vegetable oil
1/2 c. chopped cilantro
1/2 c. chopped mint
1/2 c. chopped basil
salt and freshly ground pepper, to taste
1 c. chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

In a bowl, mix the pork, garlic, shallots and minced jalapeno (I didn't add the minced jalapeno for our kids). In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the Sriracha.
In a skillet, heat the oil. Add the pork mixture and cook over medium-high heat, stirring to break up the meat, until no pink remains, about 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.

Nutrition Facts : Calories 715 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 46 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 765 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

THAI GROUND-PORK SALAD WITH MINT AND CILANTRO

Thai Ground-Pork Salad with Mint and Cilantro image

Categories Salad Pork Appetizer Dinner Mint Summer Cilantro Gourmet

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro with roots
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne

Steps:

Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.

THAI GROUND PORK SALAD

THAI GROUND PORK SALAD image

Categories Pork

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

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