A balanced Thai salad

RECIPE

By Hussina Salam

Welcome to the world of Thai food.

It is all about fresh herbs and vegetables and striking a balance between sweet, sour, hot, bitter and salty flavours.

For Thai people, eating and sharing good food constitutes one of the greatest joys of life.

Today I am presenting a very summery salad with easily available ingredients.

Pork Salad with Mint, Peanuts and Ginger

Serves 4 to 6

Ingredients

500 gm lean pork meat (minced or finely chopped)

2 tbsp lime juice (round lime)

2 tbsp fish sauce

Half tsp dried chillies (lightly ground)

1 tsp finely-sliced fresh chillies

2 tbsp crisp fried garlic

1 small onion (finely sliced)

2 tbsp spring onions (cut into 2-cm pieces)

2 tbsp roasted peanuts

2 tbsp ginger (finely sliced)

1 tbsp fresh mint leaves

2 tbsp fresh coriander leaves with stems

2-3 large lettuce leaves (or softer leaves of cabbage)

Preparation

In a large saucepan, slowly cook the pork with water over medium heat.

Remove from heat when the pork is cooked. It should still be tender.

Another method is to add a little oil in a pan and stir-fry the pork over high heat till it is thoroughly cooked. Remove from heat and let it cool.

Put the cooked pork in a large bowl. Add lemon juice, fish sauce, chilly powder and fresh chillies.

Stir while adding onions, peanuts, ginger, mint and coriander leaves. Toss lightly.

Add the crispy garlic. Toss again.

Serve on a bed of lettuce leaves, laid on a salad platter.

Garnish with some peanuts, ginger, chillies and coriander leaves.

Can be served with a main meal or eaten as an afternoon snack.

Note: Pork can be substituted with chicken