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Thai pork salad with rice cake
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transform autumn produce into a quick and delicious Thai salad in just 30 minutes using pantry basics.
Ingredients:
  • 4cm piece ginger
  • 2 limes
  • 1 bunch coriander
  • 2 eschalots
  • 2 vine-ripened tomatoes
  • 1 Lebanese cucumber
  • 1 butter lettuce
  • 60ml (1/4 cup) peanut oil
  • 500g pork mince, or chicken mince
  • 3 cloves garlic
  • 97.60 gm fish sauce
  • 1/4 tsp dried chilli flakes
  • 35g (1/4 cup) roasted peanuts
  • 3cm piece ginger
  • 1 eschalot
  • 1 clove garlic
  • 1 red bird's-eye chilli
  • 1 stalk lemongrass
  • 250g packet steamed basmati rice
  • 10.00 gm cornflour
Instructions:
  • Peel ginger, eschalot, and garlic, then roughly chop along with chili and white part of lemongrass. Blend all in a processor to a paste and mix with other ingredients in a bowl.
  • Prepare the salad ingredients: peel and julienne the ginger, squeeze 80ml (1/3 cup) lime juice, chop coriander, pick 1 cup leaves, slice eschalots, cut tomatoes into wedges, slice cucumber diagonally, and separate lettuce leaves.
  • In a wok, heat 2 tablespoons of oil over high heat. Add mince, ginger, and coriander roots, then crush in garlic. Cook for 5 minutes, breaking up the mince with a wooden spoon until cooked. Remove from heat and stir in lime juice, fish sauce, and chili flakes.
  • Heat 1 tablespoon of oil in a large frying pan over medium heat. Pour the rice mixture into the pan and flatten it into a pancake about 20cm wide. Fry for 2 minutes until golden underneath. Cut into quarters using a spatula in the pan, flip, and fry for another 2 minutes until golden. Drain on paper towel.
  • Mix in fresh coriander leaves, shallots, and peanuts with the minced meat. Spoon equal portions onto plates with rice cakes. Accompany with sliced tomatoes, crisp cucumber, and crunchy lettuce.

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