Pork And Pineapple Salad
13 ingredients
5 steps
Ingredients
- 1 lb pork tenderloin
- 1 tbsp chopped lemongrass
- 2 cloves garlic, crushed
- 1 None birdseye chili pepper, seeded and finely chopped
- 2 tbsp vegetable oil
- 3 None shallots, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp sugar
- 3 None green onions, finely sliced
- 1 cup loosely packed fresh mint
- 1 cup loosely packed fresh cilantro
- 1/2 small pineapple, peeled and thinly sliced
Directions
-
1Place pork in a shallow dish. Combine lemongrass, garlic and chili pepper in a small bowl to make a paste. Thoroughly rub pork with paste; cover and refrigerate for 1 hour to marinate.
-
2Heat a large skillet on high heat. Rub pork with 1 tbsp of the oil, scraping off most of paste. Cook for 5-10 mins, until cooked through and golden, turning once. Remove from the pan. Cover loosely with foil; let stand for 5 mins.
-
3Meanwhile, toss shallot with remaining 1 tbsp oil. Spread on a microwavable plate. Microwave on high for 5 mins, until lightly browned. Stir. Continue to cook, checking every 1-2 mins, until golden and crisp. Cool.
-
4Combine fish sauce, lime juice, sugar, green onions and herbs in a medium bowl.
-
5Arrange pineapple on plates. Slice pork and place on pineapple. Spoon herb mixture over top and sprinkle with crisp shallot.
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