Crispy Thai Pork With Cucumber Salad Recipes

THAI-STYLE CUCUMBER SALAD

Steps:

• Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

THAI CUCUMBER SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

CRISPY THAI PORK WITH CUCUMBER SALAD

Steps:

• Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.

SESAME PORK WITH THAI CUCUMBER SALAD

Steps:

• Combine soy sauce and garlic in a small cup.
• Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
• While pork marinates, prepare cucumber salad.
• Wash, but do not peel cucumber; cut into thin slices.
• Mix cucumber and onion in a medium bowl.
• Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
• Cover and refrigerate salad at least 30 minutes.
• Stir in cilantro and top with peanuts before serving.
• Preheat oven to 400 degrees F.
• Drain pork, reserving 1 tablespoon of the marinade.
• Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
• Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
• Turn pork over and brush with remaining honey mixture.
• Sprinkle sesame seeds evenly on the top.
• Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
• Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
• Cut into 1/2-inch slices and serve with Thai cucumber salad.

THAI CRISPY PORK

Steps:

• Score the skin on the belly of pork crossways with a sharp knife.
• Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
• Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
• Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.