Thai Pork Salad with Green Papaya, Tamarind and Coconut Rice

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 3, 2017.

The next inspiring recipe in our Guest Chef series, deliciously created by Carl Koppenhagen at Auckland's The Engine Room.

Ingredients

Preheat BBQ grill or hot plate to high if using. Combine rice, water, coconut cream and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight- fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking.
Pat pork dry with paper towels and cut in half and in half again lengthways so you end up with 4 thin strips. Coat in five spice, a drizzle of oil and season.
Peel papaya, cut in half and cut into matchsticks. Cut cucumber into thin slices; slice snow peas thinly lengthways and thinly slice chilli (if using). Remove stalk from makrut lime leaf and thinly slice. Place all in a large bowl along with coriander, mint and mung bean sprouts and set aside.
In a small bowl, combine all Thai dressing ingredients and set aside. Heat a drizzle of oil in a medium frypan on medium heat. Cook pork for 2-3 minutes each side (depending on thickness) until just cooked through. Set aside to rest, covered, for 2-3 minutes before slicing thinly.
Add first measure of peanuts and crispy shallots to bowl with salad vegetables, pour over Thai dressing and lightly toss. Add sliced pork and gently toss through.
To serve, divide tamarind sauce between shallow bowls and pile salad up on top. Sprinkle over peanuts, crispy shallots and coriander leaves. Serve coconut rice in small bowls on the side. Squeeze over lime cheeks.