Pork and Capsicum Salad

Pork and Capsicum Salad


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This Thai salad known as 'Yam prik wan moo' combines lean pork with capsicum in a spicy salad dressing.


Serves: 4 

  • 200g lean pork loin, sliced
  • 1/2 cup (125ml) oil, for frying
  • 2 shallots, sliced thin
  • 5 cloves garlic, sliced thin
  • 5 - 10 Thai chillies, sliced thin
  • 1 tablespoon palm sugar
  • 2 tablespoon fish sauce
  • 2 limes, juiced
  • 200g capsicums, julienned
  • 40g peanuts, toasted and chopped

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Boil the pork quickly in seasoned water until just done then reserve the meat and discard the water.
  2. In a wok heat the oil until hot. Add the shallot slices and fry until crispy. Drain on a paper towel and season with salt.
  3. Do the same with the garlic slices. Fry the garlic until crispy and drain on a paper towel.
  4. Mix the chillies, sugar, fish sauce and lime juice together in a large bowl.
  5. Mix in the pork and capsicum slices. Add the crispy shallots, crispy garlic and peanuts then toss the salad once.
  6. Place the salad on a plate and serve.

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