Best 2 Thai Caramelised Pork Salad Recipes

If you are looking for a flavorful and satisfying meal, try cooking the delicious Thai caramelized pork salad. It is a versatile dish that can be served as a main course or a side dish and can be adjusted to your preferred level of heat. The combination of sweet, savory, and tangy flavors in this salad makes it a favorite among Thai food enthusiasts. Cooking this dish is also relatively easy, with ingredients that are readily available in most grocery stores. With the right balance of spices and herbs, you can create an unforgettable culinary experience that will leave your taste buds wanting more.

Let's cook with our recipes!

THAI CARAMELISED PORK SALAD

Thai Caramelised Pork Salad image

Make and share this Thai Caramelised Pork Salad recipe from Food.com.

Provided by lindseylcw

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
1/2 cup sugar
2 small red chilies, seeded and chopped
1 tablespoon gingerroot, shredded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon star ground aniseed
650 g pork fillets or 650 g tenderloin
100 g salad leaves
4 spring onions, sliced
1/4 cup basil leaves
1/4 cup mint leaf
1/4 cup coriander leaves

Steps:

place the soy, sugar,chillies, ginger, fish sauce lime juice and star anise in a deep fry pan over medium heat.
cook stirring for about 4-5 mins until the mixture thickens slightly.
halve the pork lengthwise and add to the pan.
cook for 4 mins on each side or until tender.
remove pork from the pan and cool slightly.
simmer the pan juices until thickened.
toss together the salad leaves, spring onions and herbs.
slice the pork drizzle with the pan juices and serve with the salad.

Nutrition Facts : Calories 338.4, Fat 7.1, SaturatedFat 2.4, Cholesterol 102.4, Sodium 1788.8, Carbohydrate 30.7, Fiber 1.3, Sugar 27.1, Protein 37.5

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Use a well-marbled cut of pork for maximum flavor and tenderness.
Be sure to score the pork skin before roasting to help it crisp up.
Roast the pork at a high temperature for a short amount of time to create a crispy skin and juicy interior.
Let the pork rest for at least 10 minutes before slicing to allow the juices to redistribute.
Serve the pork with your favorite dipping sauce or gravy.

Conclusion:

Thai Caramelised Pork Salad is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of sweet, sour, and salty flavors is sure to please everyone at the table. So next time you're looking for a new and exciting way to prepare pork, give this recipe a try. You won't be disappointed!