Thai-Style Porkfillet with Green Papaya Salad

Name: Thai-Style Porkfillet with Green Papaya Salad
Ingredients: 2 stems lemon grass (white part only) thinly sliced; 1 garlic clove, crushed; 1 small onion, very finely chopped; 15 ml (1 tablespoon) fresh ginger, very finely chopped; 15 ml (1 tablespoon) Thai fish sauce; 125 ml (1/2 cup) fresh coriander leaves; 5 ml (1 teaspoon) lemon rind; 30 ml (2 tablespoons) vegetable oil; 2 pork fillets, trimmed; salad:; 1 small green papaya, cut into julienne strips; 1 carrot, coarsely grated; 125 ml (1/2 cup) bean sprouts; 1 small onion, thinly sliced; 45 ml (3 tablespoons) fresh mint, chopped; 45 ml (3 tablespoons) fresh coriander leaves; dressing:; 1 small red chilli, finely chopped; 2 garlic cloves, finely chopped; 5 ml (1 teaspoon) fresh ginger, finely chopped; 3 fresh coriander roots, finely chopped; 20 ml (4 teaspoons) brown sugar; 30 ml (2 tablespoons) Thai fish sauce; 60 ml 94 tablespoons) fresh lemon juice

Serve pork fillet, sliced and topped with green papaya salad with steamed jasmine rice as a main course. The green papaya can be substituted with either green mango or raw baby marrows.

Published 8 June 2023

Ingredients

2 stems lemon grass (white part only) thinly sliced
1 garlic clove, crushed
1 small onion, very finely chopped
15 ml (1 tablespoon) fresh ginger, very finely chopped
15 ml (1 tablespoon) Thai fish sauce
125 ml (1/2 cup) fresh coriander leaves
5 ml (1 teaspoon) lemon rind
30 ml (2 tablespoons) vegetable oil
2 pork fillets, trimmed
salad:
1 small green papaya, cut into julienne strips
1 carrot, coarsely grated
125 ml (1/2 cup) bean sprouts
1 small onion, thinly sliced
45 ml (3 tablespoons) fresh mint, chopped
45 ml (3 tablespoons) fresh coriander leaves
dressing:
1 small red chilli, finely chopped
2 garlic cloves, finely chopped
5 ml (1 teaspoon) fresh ginger, finely chopped
3 fresh coriander roots, finely chopped
20 ml (4 teaspoons) brown sugar
30 ml (2 tablespoons) Thai fish sauce
60 ml 94 tablespoons) fresh lemon juice

Method

Marinate the pork fillets. Blend the lemon grass, garlic, onion, ginger, Thai fish sauce, coriander, lemon rind, lemon juice and vegetable oil in a food processor to form a coarse paste. Coat the pork with the paste and leave to marinate in a glass dish for 2 hours.
Combine all the salad ingredients in a mixing bowl.
Combine all the salad dressings ingredients in a bowl and whisk to blend.
Cook the pork fillets on a hot griddle pan for 4 minutes each side. Remove from heat, rest for 5 minutes and then slice.
To serve, toss the salad and salad dressing together. Season to taste with salt and pepper. Place sliced pork on a serving platter and top with the salad. Serve with jasmine rice.