I had been sitting on this Thai Ground Pork Salad recipe for a year before I actually got around to trying it. Part of my holding off was due to Blake’s dislike for lettuce wraps. But I finally convinced myself to go for it, knowing he couldn’t possibly leave the table with two pounds of pork sitting there.
Knowing our evening was going to be a bit hectic, I prepared this dish earlier in the day, while Blake was still at work. And I couldn’t resist having a mid-afternoon pork salad snack. Although I couldn’t leave it alone, I was still left to wonder how my husband would rate it.
That evening, I warmed it up and made my presentation, with a lofty pile of lettuce leaves.
I was thrown off a bit by just how much Blake really did like this salad. He especially liked to tuck a few fresh jalapeno slices into each wrap, saying that those bites of heat brought out all the other flavors and textures perfectly.
He even went so far as to say it was the best new recipe I had made in the past two months.
Wow!
Considering some of the new dishes we’ve tried and really liked lately, this Thai Ground Pork Salad sitting at the top of the heap really says something.
Like, “Make me again, real soon!”
Nam Sod
Ingredients
Dressing
- ⅓ cup freshly squeezed lime juice
- 2 teaspoons fish sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons Sriracha
Salad
- 1 pound ground pork
- ½ cup diced red onion
- 2 large garlic cloves, minced
- ½ cup shredded carrot
- ½ cup thinly sliced red bell pepper
- ½ cup chopped fresh cilantro leaves
- ½ cup chopped fresh mint leaves
- ½ cup chopped salted peanuts, plus a bit more for garnish
- salt and freshly ground pepper, to taste
- ½ cup thinly sliced red onion, for garnish
- lime wedges, for garnish
- butter lettuce leaves, other fresh greens, or rice, for serving
Instructions
Dressing
- In a small bowl, whisk lime juice, fish sauce, ginger, and Sriracha. Set aside.
Salad
- Heat a large skillet over medium heat. Add pork and onion, and break up pork into very small bites with a spatula. Stir occasionally until pork is nearly cooked through, about 6-8 minutes. Drain away excess grease and liquid. Stir in garlic and cook until pork has cooked through. Transfer pork mixture to a serving bowl and let cool for 5 minutes.
- Once pork has cooled a bit, drizzle prepared dressing over the top and fold a few times to incorporate. Add carrot, red pepper, cilantro, mint, and peanuts, and fold gently to combine. Taste test; add salt & pepper as desired.
- Sprinkle some chopped peanuts over the top and tuck in some red onion slices and lime wedges. Serve with butter lettuce leaves to make lettuce wraps, over fresh greens for a salad, or over cooked rice for rice bowls. Offer Sriracha on the side if you like.
Nutrition Information:
My husband and son {and I} LOVE lettuce wraps. I’m anxious to try this and may even make it with ground turkey. Wishing you a wonderful start to the New Year!!!
Hi Kim! Happy 2011!
Such an interesting salad. Thanks for sharing this and everything else you have over this past year. So happy to have found your blog and you on Twitter! All the best to you in 2011.
And the same to you, Paula. So glad to know you!!
n a bowl, mix the pork, garlic, shallots and minced jalapeno (I didn’t add the minced jalapeno for our kids). In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the Sriracha.