Home

THAI PORK SALAD

PER PERSON, ABOUT:

1/2 C THAI SPICY PORK
1 SHALLOT, SLICED THINLY
2 C ARUGULA OR OTHER GREENS
1/4 C EDAMAME
1 LARGE CARROT, CUT INTO MATCHSTICKS
2 RADISHES, CUT INTO MATCHSTICKS
1 T FRESH CILANTRO LEAVES
1/2 T FRESH MINT LEAVES
1/2 T FRESH BASIL LEAVES (THAI BASIC PREFERRED)
1 T RICE VINEGAR
1 TSP SESAME OIL
1/2 MANGO, CHOPPED
1/2 TSP FURIKAKE
2 T DRY ROASTED (UNSALTED) PEANUTS

PREPARE THAI SPICY PORK. COOL TO ROOM TEMPERATURE.

FRY SHALLOT IN OIL OVER MEDIUM-LOW HEAT UNTIL GOLDEN BROWN (8-12 MINUTES). DRAIN SHALLOTS ON PAPER TOWELS.

TOSS VEGETABLES (GREENS, EDAMAME, CARROT, RADISH, HERBS) IN VINEGAR, SESAME OIL, AND FURIKAKE. ARRANGE IN A BOWL, MAKING A SMALL DENT IN CENTER FOR PORK.

PLACE PORK IN DENT.

TOP WITH PEANUTS, FRIED SHALLOTS, AND MANGO.

NOTES:

ALL KINDS OF VEGETABLES ARE FINE. FRESHNESS PLUS CRUNCH, WHATEVER YOU LIKE.

THE ATAULFO AND ALPHONSO MANGOS (SMALL YELLOW ONES) ARE THE BEST BY FAR IF YOU CAN GET THEM.