Thai salads tend to look quite a bit different from western salads. They often have less vegetables, and are based around meat. This recipe consists of thinly sliced marinated pork shoulder blade, mixed with a variety of herbs, spices, and vegetables. The end results is a spicy and sour, flavour packed dish that tastes great.
You can eat this dish with sticky rice and some fresh vegetables, and it is a healthy and tasty and meal that is ready in about half an hour.
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For The Pork
300g pork shoulder blade 3 tbsp fresh milk
- soy sauce 3 tbsp
- oyster sauce 2 tbsp 1 1/2 tbsp sugar 1 teaspoon pepper 1/2 teaspoon salt
For The Salad
1 sliced shallot 1 tbsp chopped spring onion 1 tbsp chopped coriander 1/2 cup mint leaves 1 tbsp crushed roasted rice 1 chopped red bird eye chilli
- chilli flakes 1/2 tbsp dried crushed
- fish sauce 1 1/2 tbsp
- lime juice 1 1/2 tbsp
Special Cooking Equipment Used
Step 1: First we need to prepare the pork. Place 300g of pork shoulder blade into a mixing bowl, and add 3 tbsp of soy sauce. 2 tbsp of oyster sauce, 3 tbsp of fresh milk, 1 1/2 tbsp of sugar, 1/2 teaspoon of salt and 1 teaspoon of pepper. Mix everything together and rub the marinate into the pork, and leave to marinade for at least 1 hour. (The longer the better)
Step 2: Now grill the pork on a medium heat for about 15 minutes on each side depending on how thick your cut of pork is. Make sure that the pork is browned on the outside.
Step 3: Once the pork is cooked, thinly slice it, and place in a mixing bowl. Then add 1 1/2 tbsp lime juice, 1 1/2 tbsp of fish sauce, 1/2 tbsp dried crushed chilli flakes, 1 chopped red bird eye chilli, 1 tbsp chopped spring onion, 1 sliced shallot, 1 tbsp chopped coriander, and 1 tbsp crushed roasted rice. Mix everything together thoroughly, then pour in 1/2 cup of mint leaves, briefly mix, then serve and enjoy!
We hope you enjoyed this spicy salad recipe, give it a try and let us know in the comments below what you think!
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