Name: Hot and sour green papaya and pork salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Chilli and tamarind dressing; 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; 1/2 cup (125ml) water; 600 gram 600g 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 chilli and tamarind dressing; 4 clove garlic, crushed; 4 fresh small red thai chillies, chopped finely

Hot and sour green papaya and pork salad

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Ingredients

Chilli and tamarind dressing

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

1/2 cup (125ml) water

600 gram 600g 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 chilli and tamarind dressing

4 clove garlic, crushed

4 fresh small red thai chillies, chopped finely

Method

1.To make chilli and tamarind dressing; combine ingredients in small jug.

2.Place the water in large frying pan with ½ cup of the dressing. Add pork; bring to a 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. Combine pork, papaya, carrot, coriander and dressing in medium bowl. Serve salad topped with nuts.

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Ingredients

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