Thursday, December 3, 2009

Minted Pork & Mango Salad

The weather has been pretty hot lately so I've been making lots of salads. This minted pork and mango salad is one of my favourites :)

In this recipe I use mangoes but I have substituted them with ripe papaya when it hasn't been mango season and it still works for this recipe.


1 tbsp vegetable oil
500g lean pork mince
60g canned water chestnuts, chopped
2 stalks fresh lemongrass, finely chopped
2 tbsp lime juice
1 tbsp fish sauce
60g bean sprouts
3 green onions (shallots/scallions)
4 tbsp fresh mint, chopped
2 tbsp coriander, chopped
freshly ground black pepper
200g assorted lettuce leaves
1-2 mangoes, peeled and sliced
60g toasted hazelnuts or pecans, chopped (optional)


  1. Heat oil in a wok over a medium heat. Add pork, water chestnuts, and lemongrass and stir fry until pork is browned. Remove from wok and set aside to cool.
  2. Place pork mixture, lime juice, and fish sauce in a bowl and mix to combine. Add beansprouts, green onions, mint, coriander and black pepper to taste, and toss gently.
  3. Line a serving platter with lettuce leaves, then top with mangoes and pork mixture. Sprinkle with chopped hazelnuts or pecans.
This salad can be prepared to the end of step 2 several hours in advance. Cover and keep at room temperature. If preparing more than 2 hours in advance store in the refrigerator and remove 30 minutes before you are ready to assemble and serve it.

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