Hello Everybody!
A few days ago I grilled a piece of pork loin from the extremely tasty Duroc pork. Now I took the opportunity to use it to prepare one of my favourite Thai dishes - a salad with grilled pork. As a gimmick I use black garlic instead of the fresh garlic that is used today.
For 4 persons
Difficulty Level: Moderately Difficult
Expenses: 15-20 Euro
Time Effort: 1.0 Hours
Preparation takes 0.5 hour
Tools
Grill, gastro rubber gloves, two bowls, two cutting boards, two sharp knives, one tablespoon, one teaspoon, two kitchen towels (cotton)
Ingredients
- 500 g grilled pork loin from Duroc pork (already rested)
- 1 large tomato
- 2 limes
- 1 small red chili (Thai PrikKiNu)
- 1 tablespoon of sugar
- A pinch of salt
- ÂĽ teaspoon freshly ground coarse pepper
- ½ green cucumber
- ½ bunch of coriander
- ½ spring onion
- 7 small red onions (Asian)
- 2 tablespoons Thai fish sauce
- 2 tablespoons Thai soy sauce (light)
- 4 cloves of black garlic
- 1 tablespoons olive oil
As I wrote in my foodadvisor article on the grilled Duroc pork loin, I had planned a piece of it for another dish - the Yam Moo Yang, or in English the grilled pork salad. Here is my recipe for it.
Preparation
First of all, you should prepare all the ingredients - everything that needs to be peeled and washed is done beforehand - prepare the cutting boards (one for the meat, one for the vegetables) and the bowls.
Now put on the gloves and start cutting the vegetables. Tomatoes, cucumber and spring onion should be cut into pieces of about the same size. After peeling, cut the small red onions into slightly thicker (2-3mm) slices and the chillies into small rings.
Cut the black garlic cloves into small cubes. The limes can either be cut in such a way that they are easy to squeeze by hand or you can use a press.
Now cut the grilled pork loin into fine slices (maximum 3 mm) and if necessary, also into strips - i.e. into a size suitable for a fork - and put them into a bowl.
Now add the rings of chili, the cubes of black garlic, pepper, sugar and salt as well as two tablespoons each of fish and light soy sauce. Mix the whole thing and then gradually add the juice of the limes.
Once the mixture has soaked for a few minutes, add the remaining ingredients (tomato, cucumber, coriander, spring onion, red onions & olive oil) and leave to soak for another three minutes. It can’t hurt to mix it from time to time.
Taste the salad again - season if necessary - and enjoy this refreshing dish. You can serve it with rice - I personally find a slice of good black bread (with crust) ideal.
You can also use this salad base for many other kinds of meat - even for tofu.
Good luck with the preparation - and as always, bon appétit!
Stay healthy!
Warm regards,
Erik
#foodadvisorblog
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