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One Helluva Great Thai Grilled Pork Salad
...in your mind.
One Helluva Great Thai Grilled Pork Salad

One Helluva Great Thai Grilled Pork Salad

Ingredients

    Pork Marinade
  • One 13 ounce can coconut milk
  • Juice of 3 limes
  • 1/3 cup brown sugar
  • 2 tablespoons neutral oil
  • 4 garlic cloves, minced
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons soy
  • Four 6-8 ounce pork shoulder steaks, about 3/4 to 1’‘ thick cut from a whole shoulder
    Salad
  • 4-5 cups mixed salad greens, romaine, spinach, arugula - your call
  • 1/2 cup cucumber matchsticks
  • 1 red Holland pepper, thinly sliced
  • 2 small carrots, shredded
  • 1/3 cup each chopped mint & cilantro
  • 1/3 cup dry roasted peanuts, plus 1/4 crushed for serving
    Dressing
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame chili oil
  • Pinch kosher salt & fresh ground pepper

Directions

  1. Combine all marinade ingredients (except pork) in a large bowl or casserole dish, mix well then add the pork - make sure it’s covered well and refrigerate up to 3 hours
  2. While it marinates, combine salad ingredients in a large bowl, and separately make dressing by mixing ingredients together - set aside
  3. Remove pork from fridge about 20 minutes before cooking, and heat grill to medium high
  4. Use non-stick spray, add pork and cook 4 to 5 minutes on each side, or until beautifully marked and 145 degrees - remove and let rest 5 minutes
  5. Toss salad with dressing, slice pork and serve with salad - adding extra chopped peanuts
One Helluva Great Thai Grilled Pork Salad

One Helluva Great Thai Grilled Pork Salad

Ingredients

    Pork Marinade
  • One 13 ounce can coconut milk
  • Juice of 3 limes
  • 1/3 cup brown sugar
  • 2 tablespoons neutral oil
  • 4 garlic cloves, minced
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons soy
  • Four 6-8 ounce pork shoulder steaks, about 3/4 to 1’‘ thick cut from a whole shoulder
    Salad
  • 4-5 cups mixed salad greens, romaine, spinach, arugula - your call
  • 1/2 cup cucumber matchsticks
  • 1 red Holland pepper, thinly sliced
  • 2 small carrots, shredded
  • 1/3 cup each chopped mint & cilantro
  • 1/3 cup dry roasted peanuts, plus 1/4 crushed for serving
    Dressing
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame chili oil
  • Pinch kosher salt & fresh ground pepper

Directions

  1. Combine all marinade ingredients (except pork) in a large bowl or casserole dish, mix well then add the pork - make sure it’s covered well and refrigerate up to 3 hours
  2. While it marinates, combine salad ingredients in a large bowl, and separately make dressing by mixing ingredients together - set aside
  3. Remove pork from fridge about 20 minutes before cooking, and heat grill to medium high
  4. Use non-stick spray, add pork and cook 4 to 5 minutes on each side, or until beautifully marked and 145 degrees - remove and let rest 5 minutes
  5. Toss salad with dressing, slice pork and serve with salad - adding extra chopped peanuts