Food writer and stylist Kathy Kordalis has some great ideas for perfect summer dishesA delightful Thai pork salad seasoned with a wonderful dressing made with lime, ginger, chilli and fish sauce. It's super-tasty, nice and light, but completely filling at the same time, which makes it an ideal summer meal.
SERVES 4
◆ 1kg pork fillet, trimmed, split in half lengthways
◆ 100g fresh mint, coriander and Thai basil
◆ 1 mango, thinly sliced
◆ 3 small cucumbers, sliced diagonally
◆ 2 baby gem lettuce, leaves separated
◆ 3 spring onions, thinly sliced
◆ 3 shallots, thinly sliced on a mandolin
◆ 3 lime leaves, thinly shredded
◆ grated zest and juice of 2 limes
◆ 2 tbsp fish sauce
◆ ½ tsp chilli powder
◆ Steamed coconut rice, to serve
FOR THE MARINADE
◆ 1 large bunch fresh coriander
◆ 3 garlic cloves, finely chopped
◆ 1 lemongrass stalk (white part only), finely chopped
◆ 2 tbsp palm sugar
◆ 1 tbsp fish sauce
◆ 1 tbsp dark soy sauce
1. Make the marinade by combining the ingredients in a food processor and blending to a smooth paste.
2. Place the pork in a non-reactive container, pour the marinade over, turn to coat and leave to marinate for at least ten minutes.
3. Heat a barbecue or ridged griddle pan to medium-high heat.
4. Drain the pork, then grill on the hot barbecue or griddle, turning occasionally, until cooked through. Leave to rest for five minutes then slice thinly.
5. Toss the herbs, mango, cucumbers, baby gem, spring onions, shallots, lime leaves, lime juice and zest, fish sauce and chilli in a bowl to combine. Adjust the seasoning to taste.
6. Add the pork and serve with steamed coconut rice if you want to make a more substantial meal.
◆ Sensational Salads: More Than 75 Creative and Vibrant Recipes by Kathy Kordalis is published by Ryland Peters & Small, price £20
This recipe appeared in the July 2024 issue of The Lady magazine.
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