Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Thai Roast Pork Salad...

Published on Thursday 17th July 2008

Serves 4-5

Prep Time – 15 minutes
Cooking Time – very little!

This is a very tasty and unusual salad - perfect for a summer supper or even a picnic. Cook a larger than usual joint of pork for Sunday lunch and use the rest for this dish. It’s equally good with roast beef or chicken, or with poached and cooled squid rings.

Ingredients

• 350g roast pork
• 200g small cooked prawns
• 2 medium carrots, shredded and chilled in iced water
• 1 large red onion, sliced very thinly
• 2 large spring onions, shredded
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• Small red chilli, deseeded and chopped
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp granulated sugar

Cut the pork into thin strips and in a bowl mix the pork, prawns, well drained carrots, red and spring onions. Mix in half of the coriander, mint and chilli.

To make the dressing mix the fish sauce, lime juice and sugar in a jar. Shake vigorously and then pour over the salad and toss.

Pile the salad into a serving bowl and just before serving, scatter with the remainder of the herbs and spices.

This salad is delicious topped with crispy fried onions. I usually use the ready cooked ones that you can buy in little pots in the supermarket.

If taking on a picnic, take the dressing and herbs separately and assemble at the last minute.

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