Recipes

Thai pork salad with mint

15 mins of preparation + 10 cooking time 4 servings
thai salad

Ingredients

  • 15 mL (1 tbsp.) of canola oil
  • 5 mL (1 tsp.) of toasted sesame oil
  • 600 g (1-1/3 lbs.) of duBreton extra-lean ground pork
  • 30 mL (2 tbsp.) of fresh ginger, chopped
  • 2 cloves of garlic, chopped
  • 1 hot pepper, thinly sliced
  • 60 mL (1/4 c.) of lime juice
  • 125 mL (1/2 c.) of coconut milk
  • 2 mL (1/2 tsp.) of fish sauce (optional)
  • 30 mL (2 tbsp.) of honey
  • 125 mL (1/2 c.) of red onion, finely chopped
  • 1/2 English cucumber, thinly sliced
  • 1 litre (4 cups) baby spinach
  • 250 ml (1 cup) fresh coriander or mint coarsely chopped

Preparations

  1. Heat oils at medium-high in a saucepan and cook pork.
  2. Add ginger, garlic and hot pepper.
  3. Add lime juice, coconut milk, fish sauce and honey. Cook for 5 minutes.
  4. Meanwhile, in a large bowl, mix onion and cucumber.
  5. Add the pork mixture and stir.
  6. Serve immediately on spinach mixed with coriander or mint.