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Minted Pork And Mango Salad

Meat.Bible's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Ground pork meat 1 Pound (500 Gram)
  Lean ground pork 1 Pound (500 Gram Ground Meat)
  Canned chopped water chestnuts 2 Ounce (60 Gram)
  Canned water chestnuts 2 Ounce, chopped (60 Gram)
  Lemon grass stalk/Lemon grass - 1 teaspoon dried, soaked in hot water until soft 2 , finely chopped (Use Fresh)
  Lime juice 2 Tablespoon
  Fish sauce 1 Tablespoon
  Bean sprouts 2 Ounce (60 Gram)
  Spring onions 3 , chopped
  Chopped fresh mint 4 Tablespoon
  Fresh mint 4 Tablespoon, chopped
  Fresh coriander 2 Tablespoon, chopped
  Chopped fresh coriander 2 Tablespoon
  Ground black pepper To Taste
  Black pepper To Taste
  Lettuce leaves 8 Ounce (250 Gram Use Assorted Leaves)
  Mixed lettuce leaves 8 Ounce (Or 250 Gram Assorted)
  Mangoes 2 , peeled and sliced
  Chopped roasted hazelnuts 2 Ounce (60 Gram)
  Roasted hazelnuts 2 Ounce, chopped (60 Gram)
Directions

MAKING
1. In a wok heat oil over a medium heat, add pork, water chestnuts and lemon grass and stir-fry for 5 minutes or until pork is brown.
2. Remove from wok and set aside to cool.
3. In a bowl mix pork mixture, lime juice and fish sauce to combine.
4. Add bean sprouts, spring onions, mint, coriander and black pepper to taste and toss gently.

SERVING
5. Over a serving platter line with lettuce leaves, top with mangoes and pork mixture, scatter with hazelnuts and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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