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Minced Pork Salad

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    Source: www.saveur.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb. pork tenderloin, cut into 1/4" cubes

    2. 1/4 tsp. kosher salt

    3. 1 tbsp. long-grain rice

    4. 1/4 cup thinly sliced scallions

    5. 1/4 cup finely chopped cilantro

    6. 1/4 cup finely chopped mint leaves

    7. 3 tbsp. fresh lime juice

    8. 2 tbsp. fish sauce

    9. 1 tbsp. plus 2 tsp. peeled finely

    10. chopped fresh galangal

    11. 1 tbsp. finely chopped shallots

    12. 1 tbsp. finely chopped kaffir lime leaves

    13. 3 red Thai chiles, stemmed and thinly sliced crosswise

    14. 1 stalk lemongrass, tough outer layers discarded,

    15. tender interior halved lengthwise and thinly sliced

    16. 2 round Thai eggplants, quartered

    17. 1 cucumber, peeled and sliced on the diagonal into 1/4" slices

    18. 1 bitter melon, peeled, seeded, and sliced on the

    19. diagonal into 1/4" slices

    20. 1/4 head green cabbage, cut into wedges

    Instructions Jump to Ingredients ↑

    1. Place the pork in a food processor and pulse until coarsely chopped, about 10 times. Transfer pork to a 12" nonstick skillet set over medium heat. Sprinkle with salt and cook, stirring constantly and breaking up pork with a wooden spoon, until just cooked through, about 3 minutes. Set aside to let cool briefly.

    2. Meanwhile, put rice into a 6" cast-iron or nonstick skillet over medium heat. Cook, swirling skillet constantly to prevent burning, until rice is the color of caramel and smoking, 3–5 minutes. Transfer to a spice grinder and pulse to a fine powder.

    3. In a bowl, mix together the pork and rice powder along with the scallions, cilantro, mint, lime juice, fish sauce, galangal, shallots, lime leaves, chiles, and lemongrass. Stir until well combined. Transfer salad to a platter and serve with the eggplants, cucumber, bitter melon, and cabbage, if you like.

    4. SERVES 4

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