Spicy grilled pork salad
400g Freedom Farms free-range pork fillet
2 tsp honey
1 Tbsp peanut oil
1 tsp chopped ginger
1 tsp chilli flakes
1/4 cup jasmine rice
2 cups shredded cabbage
1 carrot, shredded
1 cup each fresh mint leaves and coriander, roughly chopped
1/2 red onion, finely sliced
2-4 hot red chillies, finely sliced
2 stalks spring onion, sliced
2 ripe Roma tomatoes, cut into wedges
2-4 Tbsp fish sauce
Juice 1 lemon
Juice 1 lime
1 Tbsp palm sugar, dissolved
2 cloves garlic, finely sliced
Preheat oven to 180 degrees on grill setting. Coat the pork fillets with half of marinade and grill for 10 minutes each side in the hot oven, adding the other half of marinade when you turn the fillets. The pork should be crispy round the edges but moist in the centre. After it has cooked, leave to rest.
Meanwhile, toast the jasmine rice on a dry, hot pan until golden, then grind to a rough powder in a mortar.
Combine all the salad ingredients except the ground roasted rice on a large platter or in a large shallow bowl.
Slice the grilled pork fillet and arrange on top of the salad, along with the juices from cooking. Sprinkle over the rice powder and then the dressing. Serve with khao niew – Isaan-style sticky rice – or steamed jasmine rice.
-You can substitute beef, chicken or tofu in place of pork
-Grinding the toasted jasmine rice may seem tiresome, but don’t forgo it – it’s vital to this dish!