Thai Ground Pork Salad Recipes

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THAI GROUND PORK SALAD



Thai Ground Pork Salad image

This Thai Ground Pork Salad has become one of my favorite salad recipes! If you like lettuce wraps, you'll love this super simple Asian pork salad.

Provided by A Farmgirl's Dabbles

Categories     Pork

Time 25m

Number Of Ingredients 15

2 lbs. ground pork
2 garlic cloves, minced
2 small shallots, minced
2 large jalapeno peppers - 1 seeded and minced, the other sliced for garnish
2 limes - 1 juiced, the other cut into wedges for serving
2 T. Asian fish sauce
1 tsp. light brown sugar
1 tsp. Sriracha (chile sauce), plus more for serving
1 T. vegetable oil
1/2 c. chopped cilantro
1/2 c. chopped mint
1/2 c. chopped basil
salt and freshly ground pepper, to taste
1 c. chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

  • In a bowl, mix the pork, garlic, shallots and minced jalapeno (I didn't add the minced jalapeno for our kids). In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the Sriracha.
  • In a skillet, heat the oil. Add the pork mixture and cook over medium-high heat, stirring to break up the meat, until no pink remains, about 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.

Nutrition Facts : Calories 715 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 46 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 765 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

THAI PORK SALAD



Thai Pork Salad image

Lime, cilantro and a little bit of heat create a unique Asian salad that's out of this world. "I love to try new recipes, like this one, for my husband and me," writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 11

2-1/2 cups shredded cabbage
1/3 cup minced fresh cilantro
2 tablespoons minced fresh mint
2 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 cup thinly sliced onion
1 tablespoon canola oil
1/4 cup lightly salted cashews
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons plus 2 teaspoons lime juice
1-1/2 teaspoons sugar

Steps:

  • In a small bowl, combine the cabbage, cilantro and mint; set aside., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°. Slice pork and keep warm., In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat., Divide cabbage mixture between two serving plates. Top with pork mixture.

Nutrition Facts : Calories 361 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 378mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

THAI GROUND-PORK SALAD WITH MINT AND CILANTRO



Thai Ground-Pork Salad with Mint and Cilantro image

Categories     Salad     Pork     Appetizer     Dinner     Mint     Summer     Cilantro     Gourmet

Number Of Ingredients 9

1 bunch fresh cilantro with roots
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne

Steps:

  • Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
  • In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
  • Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.

THAI GROUND PORK SALAD



THAI GROUND PORK SALAD image

Categories     Pork

Yield 6 servings

Number Of Ingredients 15

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

  • In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

THAI PORK SALAD



Thai Pork Salad image

Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 11

4 boneless pork chops, each 1/2 inch thick, patted dry
Kosher salt and freshly ground pepper
1 head napa cabbage (about1 1/2 pounds), halved lengthwise
2 tablespoons safflower oil
1/2 small red onion, thinly sliced lengthwise (2/3 cup)
1/4 cup fresh lime juice (from 2 limes)
2 tablespoons fish sauce, such as nam pla
1 serrano or red finger chile, finely chopped (2 tablespoons)
2 teaspoons packed light-brown sugar
1 English cucumber, peeled, halved lengthwise, and chopped
Fresh mint leaves and chopped peanuts, for serving

Steps:

  • Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.
  • In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.

THAI PORK SALAD WRAPS



Thai Pork Salad Wraps image

You can substitute ground beef or chicken in the filling of these tasty lettuce wraps, seasoned with lime and cilantro. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 10

3/4 pound ground pork
2 tablespoons dry bread crumbs
1/2 cup minced fresh cilantro
1/2 cup minced fresh mint
2 green onions, chopped
1/4 cup lime juice
4 teaspoons fish sauce or soy sauce
1/8 teaspoon cayenne pepper
8 Bibb lettuce leaves
1-1/2 cups finely shredded cabbage

Steps:

  • In a small skillet over medium heat, cook pork until no longer pink; drain. Stir in bread crumbs. Stir in the cilantro, mint, onions, lime juice, fish sauce and cayenne., Top each lettuce leaf with 3 tablespoons each of pork mixture and cabbage. Roll up.

Nutrition Facts : Calories 107 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

THAI CARAMELISED PORK SALAD



Thai Caramelised Pork Salad image

Make and share this Thai Caramelised Pork Salad recipe from Food.com.

Provided by lindseylcw

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup soy sauce
1/2 cup sugar
2 small red chilies, seeded and chopped
1 tablespoon gingerroot, shredded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon star ground aniseed
650 g pork fillets or 650 g tenderloin
100 g salad leaves
4 spring onions, sliced
1/4 cup basil leaves
1/4 cup mint leaf
1/4 cup coriander leaves

Steps:

  • place the soy, sugar,chillies, ginger, fish sauce lime juice and star anise in a deep fry pan over medium heat.
  • cook stirring for about 4-5 mins until the mixture thickens slightly.
  • halve the pork lengthwise and add to the pan.
  • cook for 4 mins on each side or until tender.
  • remove pork from the pan and cool slightly.
  • simmer the pan juices until thickened.
  • toss together the salad leaves, spring onions and herbs.
  • slice the pork drizzle with the pan juices and serve with the salad.

Nutrition Facts : Calories 338.4, Fat 7.1, SaturatedFat 2.4, Cholesterol 102.4, Sodium 1788.8, Carbohydrate 30.7, Fiber 1.3, Sugar 27.1, Protein 37.5

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