Fragrant Thai-Style Pork Salad

Nutrition per serve

Ingredients

• 125g brown rice
• 20g roasted peanuts
• 1pcs bird's eye chilli
• 1pcs lime
• 20ml fish sauce
• 10ml sesame oil
• 1pcs Lebanese cucumber
• 2pcs tomato
• 1bunch coriander
• 1bunch mint
• 300g pork stir-fry
• 5ml sugar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Chop peanuts
   Meanwhile, coarsely chop the peanuts.
3. Step 3 — Prep dressing
   Thinly slice the chilli, removing the seeds if less heat is desired (you can omit the chilli if preferred). Finely grate the zest of half the lime*, then juice the half. Put the chilli, fish sauce, sesame oil, lime zest, 2 tsp lime juice and 1 tsp sugar in a bowl and stir until the sugar is dissolved.
4. Step 4 — Make salad
   Cut the cucumber into 2cm chunks. Coarsely chop the tomatoes. Finely chop the coriander, including the stems. Finely chop the mint leaves, discarding the stems. Put the cucumber, tomato, coriander and mint in a large bowl.
5. Step 5 — Stir-fry pork
   Heat 1 tbs oil in a medium frypan over high heat. Separate the pork stir-fry into a bowl and season with salt and pepper. Stir-fry the pork for 2-3 mins until browned and cooked through. Remove from the heat.
6. Step 6 — Get ready to serve
   Add half the dressing to the salad and toss to combine. Divide the rice, salad and pork among bowls. Drizzle with the remaining dressing and scatter over the peanuts to serve.

Allergens

Peanut, Fish, Sesame