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Crispy basil salad with pork & pickled carrots
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Total Time:
1 hour 35 minutes
Vibrant Thai-Chinese fusion salad bursting with zesty flavors. Prep pickled carrots ahead for easy assembly.
Ingredients:
  • 500 ml groundnut oil
  • 300 g higher-welfare minced pork
  • 1 pinch of ground white pepper
  • 3 spring onions
  • 1 tablespoon red Thai paste
  • 300 ml organic chicken stock
  • 1 small cube of bread to test the oil
  • 1 bunch of holy basil
  • 1 head of gem lettuce or iceberg lettuce
  • 200 ml rice vinegar
  • 100 g sugar
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 2 medium carrots
Instructions:
  • For the pickled carrots, combine rice vinegar, sugar, fennel seeds, star anise, and 1 teaspoon of sea salt in a saucepan over medium heat. Simmer until sugar dissolves. Slice carrots thinly using a mandolin. Remove saucepan from heat, add carrots, and stir to coat. Let cool completely and pickle for at least 30 minutes. In a hot wok, cook minced pork with white pepper and salt until golden and crisp. Add 2 chopped spring onions and red Thai paste; cook for 1 minute. Pour in stock and simmer for 20 minutes until stock evaporates and pork crisps up. Fry basil leaves until crisp in hot oil. Serve pork, pickled carrots, spring onion, and basil on lettuce leaves. Drizzle with pickling liquid and serve. Enjoy!

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