Thai-style Pork Salad | Recipes | Judy Joo

Ingredients

• 80 g shallots, chopped
• Bunch coriander, chopped
• 4 tsp light brown sugar
• 6 cloves garlic, roughly chopped
• 3 cm piece ginger, roughly chopped
• 5 tbsp soy sauce
• 5 tbsp groundnut oil
• 2 tbsp fish sauce
• ½ tsp salt
• 3 bird’s eye chillies, chopped
• 4 pork steaks
• 200ml of the dressing
• ½ tsp sea salt
• 100g red cabbage, finely shredded
• 100g white cabbage, finely shredded
• 1 red pepper, deseeded and thinly sliced
• 4 baby cucumbers, thinly sliced
• 5 salad onions, thinly sliced on an angle
• Bunch mint, leaves picked
• Bunch coriander, leaves picked
• Bunch Thai basil, leaves picked
• 50g dry-roasted peanuts, chopped
• 50g roasted salted cashews, chopped
• 8 sprigs coriander
• Handful Thai basil
• 2 red chillies, sliced