Name: Green papaya and pork salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup (125ml) water; 600 gram pork fillets; 1 small green papaya (650g); 1 large carrot (180g); 2 teaspoon vegetable oil; 1 cup firmly packed fresh coriander leaves; 1/3 cup (45g) coarsely chopped roasted unsalted peanuts; 4 clove garlic, crushed; 4 fresh small red thai chillies, chopped finely; 2/3 cup (200g) tamarind concentrate; 1 tablespoon finely grated lime rind; 1/2 cup (125ml) lime juice; 2 shallots (50g), sliced thinly; 1/3 cup grated palm sugar

Ingredients

1/2 cup (125ml) water

600 gram pork fillets

1 small green papaya (650g)

1 large carrot (180g)

2 teaspoon vegetable oil

1 cup firmly packed fresh coriander leaves

1/3 cup (45g) coarsely chopped roasted unsalted peanuts

4 clove garlic, crushed

4 fresh small red thai chillies, chopped finely

2/3 cup (200g) tamarind concentrate

1 tablespoon finely grated lime rind

1/2 cup (125ml) lime juice

2 shallots (50g), sliced thinly

1/3 cup grated palm sugar

Method

1.Combine ingredients for chilli and tamarind dressing in small jug.

2.Place the water in large frying pan with ½ cup of the dressing. Add pork; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until pork is cooked through. Remove pork from pan; cover, stand pork 10 minutes then slice thinly.

3.Peel then halve papaya; remove seeds. Using vegetable peeler, slice papaya and carrot lengthways into thin strips.

4.Stir oil into remaining dressing. Place pork and papaya in medium bowl with carrot, coriander and dressing; toss gently to combine. Serve salad topped with nuts.

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Ingredients

Method

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