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Thai Pork Salad Recipe

Name: DAEK THAIs Thai Pork Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb pork tenderloin or boneless pork shoulder; 3 tbs soy sauce; 1.5 tbs fish sauce; 2 tbs fresh lime juice; 1 tbs light brown sugar; 3 pcs garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbs vegetable oil; 0.5 tsp ground black pepper; 0.5 cup red onion, thinly sliced (soaked briefly in cold water); 2 pcs shallots, thinly sliced; 3 pcs scallions (green onions), thinly sliced; 0.5 cup fresh cilantro, coarsely chopped (leaves + tender stems); 0.25 cup fresh mint leaves (optional); 0.5 cup cucumber, thinly sliced or julienned; 4 cups romaine or butter lettuce, torn (optional base); 3 tbs fresh lime juice; 1 tbs fresh orange juice or tangerine juice; 1.5 tbs fish sauce; 1 tsp palm sugar or light brown sugar; 0.5 tsp chili flakes or 1 Thai bird's eye chili, finely chopped; 1 clove garlic, minced; 0.5 pcs shallot, very finely minced; 1 tsp ground toasted rice (khao khua) - optional; 2 tbs roasted peanuts, crushed; 2 pcs lime wedges; 0.5 tsp sesame oil (optional, for finishing)

Inspired by DAEK THAI

Time40m

Serves4

Grilled marinated pork with shallots, cilantro, red onions, scallions, and Bangkok style citrus dressing.

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Ingredients

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Marinated Grilled Pork

1 lb pork tenderloin or boneless pork shoulder

3 tbs Aged soy sauce

1 1/2 tbs Fish sauce

2 tbs Fresh lime juice

1 tbs light brown sugar

3 pcs Garlic cloves, minced

1 tsp Fresh ginger, grated

1 tbs Tuscany sunflower oil

1/2 tsp ground black pepper

Salad & Aromatics

1/2 cup red onion, thinly sliced (soaked briefly in cold water)

2 pcs shallots, thinly sliced

3 pcs scallions (green onions), thinly sliced

1/2 cup fresh cilantro, coarsely chopped (leaves + tender stems)

1/4 cup fresh mint leaves (optional)

1/2 cup cucumber, thinly sliced or julienned

4 cups romaine or butter lettuce, torn (optional base)

Bangkok-Style Citrus Dressing

3 tbs Fresh lime juice

1 tbs fresh orange juice or tangerine juice

1 1/2 tbs Fish sauce

1 tsp palm sugar or light brown sugar

1/2 tsp chili flakes or 1 Thai bird's eye chili, finely chopped

1 clove Garlic, minced

1/2 pcs shallot, very finely minced

1 tsp ground toasted rice (khao khua) - optional

Garnish & Finish

2 tbs roasted peanuts, crushed

2 pcs Lime wedges

1/2 tsp sesame oil (optional, for finishing)

Method

Marinated Grilled Pork

Prepare and marinate pork

Trim excess fat from the pork. If using tenderloin, butterfly or slice into 1/2-inch medallions for quicker grilling; if using shoulder, slice into 1/4-inch thin pieces across the grain. In a bowl combine 3 tbs soy sauce, 1.5 tbs fish sauce, 2 tbs fresh lime juice, 1 tbs light brown sugar, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbs vegetable oil and 1/2 tsp ground black pepper. Add the pork, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will increase flavor).

Grill the pork

Preheat a grill or grill pan to medium-high (around 400°F / 200°C). Remove pork from marinade, letting excess drip off (reserve marinade). Grill pork pieces 2–4 minutes per side for medallions or until internal temperature reaches 145°F (63°C) for tenderloin, or until nicely charred and cooked through for thin shoulder slices. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain into bite-sized pieces.

Salad & Aromatics

While pork is marinating or resting, prepare the salad aromatics. Thinly slice 1/2 cup red onion and soak in cold water for 5 minutes, then drain and pat dry to lessen sharpness. Thinly slice 2 shallots and 3 scallions. Chop 1/2 cup cilantro leaves and tender stems and optionally 1/4 cup mint. Slice 1/2 cup cucumber and tear 4 cups lettuce if using a base. Combine the red onion, shallots, scallions, cilantro, mint (if using), cucumber and lettuce in a large bowl and toss gently to combine.

Bangkok-Style Citrus Dressing

Make the dressing just before assembling: in a small bowl whisk together 3 tbs fresh lime juice, 1 tbs fresh orange juice, 1.5 tbs fish sauce, 1 tsp palm or light brown sugar, 1/2 tsp chili flakes or 1 finely chopped Thai chili, 1 minced garlic clove and 1/2 finely minced shallot. Stir until sugar dissolves. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or a pinch more sugar if too tart. Stir in 1 tsp ground toasted rice if using for a nutty Thai note.

Assemble & Finish

Place the salad bowl with aromatics on a serving platter or keep in the bowl. Add the warm sliced grilled pork on top of the salad. Drizzle the Bangkok-style citrus dressing evenly over the pork and salad — about 2–3 tablespoons, or to taste. Toss gently so dressing coats the ingredients and pork warms the herbs slightly but is not soggy.

Garnish with 2 tbs crushed roasted peanuts and a light drizzle (optional) of 1/2 tsp sesame oil for aroma. Serve immediately with lime wedges on the side to squeeze over the salad.