Thai Pork Salad with Tamarind & Coconut Rice

Thai Pork Salad with Tamarind & Coconut Rice

Ready in 20 minutes Serves 4
This dish will appear in Ready In 20 for 4 on Sunday, February 24, 2019.

Ingredients

Pork

  • 1 pack five spice pork sirloin steaks

Salad

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

Rice

  • 2 packs coconut rice

To Serve

  • Tamarind sauce

From the Pantry

  • Oil
  • Salt & Pepper

Steps

  1. Cook pork Heat a drizzle of oil in a medium 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 3 minutes.
  4. To finish, slice pork and serve with salad and rice. Top with resting juices and tamarind sauce. Season.

Nutritional Information

Energy 2429 kj
581 kcal
Protein 41.6g
Carbohydrate 54.2g
Fat 21.4g