Thai Pork Salad with Makrut Lime Dressing
Cut pork fillets in half horizontally. In a large bowl, combine sugar, rind and oil with pork. 2.
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Ingredients
- Thai pork salad
- 600 grams pork fillets
- 2 tablespoons grated palm sugar
- 1 tablespoon finely grated lime rind
- 2 teaspoons peanut oil
- 350 grams watercress, trimmed
- 1 cup loosely packed fresh thai basil leaves
- 1/2 cup loosely packed fresh coriander leaves
- 1/2 cup loosely packed fresh mint leaves
- 1 1/2 cup (120 grams) bean sprouts
- 1 medium green capsicum, thinly sliced
- Kaffir lime dressing
- 2 cloves garlic, crushed
- 3 shallots, thinly sliced
- 1 fresh small red thai chilli, thinly sliced
- 3 fresh makrut lime leaves, thinly sliced
- 1/4 cup (60 millilitres) lime juice
- 1/3 cup (80 millilitres) fish sauce
- 2 teaspoons grated palm sugar
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