How to Make Thai Pork Salad

This salad is great for warm summer evenings. The toasted rice powder makes it very distinctive. Serves six people.

Things You'll Need

• 5 garlic cloves - peeled and minced
• 1 tsp. cayenne powder
• 3 scallions - coarsely chopped
• 1/3 c. fresh lime juice
• cutting boards
• mixing bowls
• 2 tsp. canola oil
• 7 or 8 sprigs cilantro - roughly chopped
• 1 lb. porks tenderloin - coarsely chopped
• 2 tsp. ground gingers
• chef's knives
• 10 sprigs of mint - leaves only, coarsely chopped, plus 1 sprig for garnish
• 1 tbsp. long-grain rice
• salad bowls
• salad spinners
• 2 shallots - peeled and minced
• 2 fresh chile peppers - like serranos, thinly sliced (for garnish)
• 1 stalk lemongrass - bottom 2 inches only, tough outer layer discarded and the rest minced
• 3 tbsp. fish sauce
• salda utensils
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Salad Bowls
• Salad Spinners
• Salda Utensils
• Mixing bowls

Instructions

1. Heat the oil in a wok over medium heat. Add the pork and cook until there is no pink showing.

2. Remove the pork to a plate lined with paper towels and drain off any extra grease.

3. Place the pork, fish sauce, lime juice, cayenne, powdered ginger, mint, cilantro, shallots, garlic and lemongrass in a large bowl and combine well. Refrigerate for 3 hours.

4. Place the rice in a small skillet over medium-high heat.

5. Shake the skillet and toast the rice for about 3 minutes, or until the grains are golden all over. Remove from the heat and allow the rice to cool.

6. Pulverize the rice in a mortar with a pestle or in an electric spice grinder. When you are ready to serve the salad, mix the rice powder in with the pork mixture and stir well to incorporate.

7. Serve on a platter garnished with additional mint sprigs, sliced chiles and scallions.

Tips & Warnings

• You can hold the pork mixture overnight if necessary, and just add the rice powder at the very last minute.