Name: Southeast Asian Pork Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 lime; 1 tablespoon peanut oil; Kosher salt; 1 10-ounce bag mixed vegetable slaw or salad blend (such as kale, cabbage and kohlrabi); 2 Persian cucumbers, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon grated peeled fresh ginger; 1 pound ground pork; 1 tablespoon chili-garlic sauce; 1 tablespoon fish sauce; 1 cup packed fresh cilantro and/or mint; 1/4 cup chopped roasted salted peanuts

Directions

Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.

Photograph by Ryan Dausch

Southeast Asian Pork Salad

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