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January 25, 2014

Plated Thai-Style Pork Salad with Papaya and Mint

I already made this recipe in my Plated January 7th box review, but I made it again the other day, and thought I'd add the full recipe here. Along with any of my notes regarding differences between cooking it myself, and the actual recipe which you can find here. This is one of my favorite things I've made, so I highly recommend this recipe! Such an interesting combination I never would have thought of on my own, but now it might be a go-to recipe!





Look how pretty the papaya salad is! This stuff is so good, it would be great on it's own. Or for a vegetarian version of this recipe, skip the pork. The rest is amazing enough on it's own.


This original recipe serves 2 so adjust for additional servings. I found that there is enough pork for ~4 people, so you can double everything else but the pork for 4 servings. Or skip it all together for a delicious vegetarian version.

Ingredients:
3/4 cup jasmine rice
1 shallot
12 oz. pork tenderloin
1 clove garlic
1 Thai red chile
1 green papaya
1/2 bunch mint
1/2 bunch cilantro
1 cup bean sprouts
1 Tbsp dark brown sugar (or light, it's not really going to make a big difference. Whatever you have on hand)
1 Tbsp fish sauce (I think you could get away with skipping this, but it does add an extra layer of flavor. If you want the full flavor, don't skip this!)
2 limes
3 tablespoons vegetable oil
1 1⁄4 cups water
kosher salt
black pepper


Directions:
1. Cook Rice - In a small pot, bring jasmine rice, 11⁄4 cups water, and a pinch salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.

2. Crisp Shallot - Peel shallot and thinly slice. Heat 2 tablespoons vegetable oil in a small pan over medium heat. When oil is shimmering, add sliced shallot and cook until crispy. Drain, discard oil, and set aside on a paper towel-lined plate.

3. Cook Pork - Rinse pork and pat dry with paper towel. Season all over with salt and pepper. Heat 1 tablespoon vegetable oil in a medium pan over medium-high heat. When oil is shimmering, add pork and cook, turning, until golden on outside and cooked through, 12-15 minutes. (I've found that if the pork is a pretty thick cut, that it doesn't cook through with this method. You may have to slice it after a short rest and cook the pieces for a minute on each side.)

4. Prepare Ingredients - Mince garlic. Rinse red Thai chile and mince. Peel papaya and halve. Scoop out seeds, discarding, and thinly slice flesh. Rinse mint and cilantro and pick leaves, discarding stems. Rinse bean sprouts.

5. Make Salad - To make dressing, in a large bowl, whisk together minced garlic, minced chile, dark brown sugar, fish sauce, and juice of 2 limes. Add in sliced papaya, mint and cilantro leaves, bean sprouts into dressing and stir.

6. Plate Pork - Cut pork into 1⁄4-inch slices. Divide jasmine rice evenly between 2 plates. Top with salad, sliced pork, and crispy shallots (don't forget these! I almost have both times I made this and you don't want to forget to add them. Trust me!) Serve. 
If you would like to try Plated 50% off and get 2 meals for free, only $30 for 4 meals, just click the link, the discount will automatically be applied when you order. Or you can enter 92fc3a at checkout as well.

Have you ever tried a service like Plated before? What did you think of the service? What have been some of your favorite recipes? Let me know in the comments!

For all Plated reviews click here.




Disclosure: This post contains referral links!

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