Rufus's Thai-Style Barbecue Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds lean ground pork
1 teaspoons peanut oil
½ medium red onion, thinly slivered
4 spring onions, including at least 2 inches of green top, sliced
30 mint leaves, coarsely chopped
36 cilantro leaves, coarsely chopped
2 teaspoons grated fresh ginger root
½ teaspoons crushed red pepper
¾ cup dry-roasted unsalted peanuts
Marinade:
2 tablespoons rice vinegar
4½ tablespoons fresh lime juice (2 large
limes)
1 teaspoons salt
1½ teaspoons sugar
Serve with: shredded red cabbage, shredded carrots, leaf lettuce
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Directions: |
Directions:Coat a large skillet with about a teaspoon of light cooking oil, peanut or safflower oil. Over moderate heat, sauté pork, separating into crumbles, until uniformly done, but not brown or crisp. After draining excess fat and liquid, pour cooked pork into 2-quart bowl and chill for at least an hour in refrigerator or 10 to 15 minutes in freezer.
Prepare marinade by dissolving salt and sugar in mixture of vinegar and lime juice. Do not used bottled lime juice or dried herbs. Chop and measure other ingredients while meat cools.
Stir other ingredients into crumbled meat, then add marinade, stir well, and return to refrigerator for about 10 minutes. Stir again, then place a scoop on a lettuce leaf on each salad plate. Also very attractive in flavor and appearance if accompanied by a handful of shredded red cabbage and carrots.
Makes 7 or 8 starter servings.
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Number Of
Servings: |
Number Of
Servings:7 - 8 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Notes:
1) Use extra-lean pork (20% fat) . Too much fat gets gummy when chilled and detracts from flavor.
2) Meat can be cooked and chilled the day before, but salad should NOT be mixed more than an hour before serving. Lime juice and herbs lose their sparkling garden freshness within a few hours after being mixed with meat, and peanuts loose crisp crunchiness.
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