Pork Thai Salad
January 11, 2007 dressings, mains, salad
Finally Thursday’s are back! Often called pub night – but not always involving the pub.
Vera and I have had some lovely meals together… and we’ve also reclaimed Lambrusco which is a wonderful summer drink and not as alcoholic as other wines. Very suitable for a school night and nice with this salad.
Serves: 2
Prep: 10 min
Cook time: 10 min
Ingredients:
Lean pork meet cut into strips
Vermicelli noodles (otherwise known as glass noodles)
1 carrot grated
A bunch of iceberg lettuce leaves shredded
½ red onion sliced
A handful of almonds cut in halves
A fresh lime
You could also add capsicum, paw paw, cucumber or replace the iceberg with Chinese cabbage.
1. Firstly pan fry the pork until cooked while bringing a saucepan of water to the boil (this is for the vermicelli)
2. Use some of the down time here to grate your carrot, shred the iceberg and slice the onion adding all to one bowl.
3. Once the water has boiled add the vermicelli noodles and cook for 3 or so minutes until tender. Strain and run under cool water.
4. Place in the bowl with salad and stir through. I find that I really need to take a pair of scissors to them, to shorten the lengths or I find it very difficult to stir through.
5. Pour over dressing and serve into two plates top with a slice of lime, the almonds and pork.
Dressing:
¼ cup of Rice Vinegar
¼ cup of caster sugar
1 long red chili, seeds removed and sliced
1 garlic clove finely chopped
6. Add the rice vinegar and caster sugar to a saucepan and heat through until the sugar has melted. Turn off the heat adding chilli and garlic to infuse.