Saturday, December 13, 2014

Thai Pork Salad

Serves 4
preparation - 15 minutes
cooking - 20 minutes  

3 tablespoons vegetable oil 
1 1 1/4-pound pork tenderloin, thinly sliced 
kosher salt 
5 cups shredded Napa cabbage 
2 carrots, grated 
1/4 cup torn mint leaves 
2 scallions, chopped 
2 tablespoons lime juice 
2 teaspoons fish sauce

1.Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.
2.In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.
3.Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.

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