Pork Salad with Ginger Dressing

Pork Salad with Ginger Dressing


    500 g (1 lb) pork loin

    250 ml (1 cup) water

    ¼ teaspoon salt Lettuce leaves, to garnish

    50 g (½ cup) roasted unsalted peanuts

    Crispy Fried Dried Chilies (page 38), to garnish (optional)

    5 spring onions, cut into lengths, to serve

    Ginger Dressing

    1 tablespoon minced garlic

    1 tablespoon minced red chili

    4 tablespoons grated young ginger

          1 small onion, sliced

          3 tablespoons fish sauce

          4 tablespoons freshly squeezed lime juice

  1 tablespoon sugar
     
        Serves 4 to 6

        Preparation time: 50 mins

          Cooking time: 5 mins
 
  1 Slice the pork into long thin strips. In a saucepan, bring the water and salt to a boil and poach the pork strips for 3 to 5 minutes, stirring occasionally, until cooked. Remove and set aside.

    2 Just before serving, combine the pork strips and the Ginger Dressing ingredients in a mixing bowl and toss to mix well, adjusting the taste with more fish sauce, lime juice and sugar if desired.

    3 Line a serving platter with the lettuce leaves and top with the pork salad. Garnish with peanuts and Crispy Fried Dried Chilies (if using) and serve with spring onion (eaten after every other bite of the salad).