Thai Pork Salad with Tamarind & Coconut Rice

Thai Pork Salad with Tamarind & Coconut Rice

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, February 24, 2019.



  • 1 pack five spice pork sirloin steaks


  • 1 cucumber, cut in half lengthways and thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 pack mung bean sprouts
  • 1 pack peanuts and crispy shallots
  • Juice of 1 lime


  • 1 pack coconut rice

To Serve

  • Tamarind sauce

From the Pantry

  • Oil
  • Salt & Pepper


  1. Cook pork Heat a drizzle of oil in a small fry-pan on medium-high heat. Season pork and cook for about 4 minutes each side (depending on thickness), until just cooked. Remove from pan and wrap in foil to rest for a few minutes.
  2. Prep cucumber & bok choy Toss with mung bean sprouts, peanuts and shallots and lime juice in a bowl.
  3. Heat rice Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
  4. To finish, slice pork and serve with salad and rice. Top with resting juices and tamarind sauce. Season.

Nutritional Information

Energy 2418 kj
578 kcal
Protein 41.4g
Carbohydrate 53.8g
Fat 21.4g