If you are not trying easily Thai lemonging salad recipe This summer you are seriously losing yourself! It is gluten -free, thrown into a spicy and crazy condiment you want to repeat and meets in less than 30 minutes.
Note: This pork salad focuses on lemongrass and fresh herbs rather than heavy condemnation. It has a freshness similar to Thai Larb and Moo Manao, but with a totally different consistency.
Yum Takrai
My recipe for tender use piga lot of fresh herbsand the law spicy (Adjust it to your tastes). Finely cut Kaffir Lime leaves AND lemong It brings a bold and citrus fist that distinguishes this Thai salad from the others.
How to prepare the lemongrass for the salad
You can use the lemongrass in salad by cutting the dry ends, peeling the hard external layers and finely cutting the tender white part. For the best consistency and flavor, use a sharp knife to cut it into thin rings or chop it very finely so that it is easy to chew.
Note and substitutes of the ingredients
Scroll down on the printable recipe card if you are here for the quick version, otherwise continue reading for step-by-step photos and useful tips!
- Pork (1 lb) – You can prepare a pork salad in spicy fillet or go with the shoulder, neck or pork buttering for more flavor. You can also throw the salad with grilled chicken!
- Chillies (3) – Adjust the fire to your liking using the bird’s eye, the milder or hall peppers completely.
- White sugar (1 tablespoon) – balance spices and acidity in the dressing.
- Fish sauce (2 tablespoons) – a fixed point in Thai cuisine; It adds a salty and umami depth.
- Kaffir Lime leaves (3)
- Lemong (2 tablespoons)
- Cilantro, mint, green onions (1/3 cup each)
- Water (2 tablespoons)
- Fresh lime juice (4 tablespoons)
How to prepare the citronella salad
Step 1: Start by combining the pork slices with 2 tablespoons of fresh lime juice in a bowl and let it rest while preparing the rest.
Step 2: Bring a pot of water over low heat over medium heat. Add the pig and cook over low heat until it is completely cooked and tender.
Step 3: Once cooked, transfer the pig to the bowl. Add the white sugar, fish sauce and the rest of the lime juice. Mix well, then the pig is completely covered in the dressing.
Step 4: Add the lemongrass to slices, the herbs, the peppers and the remaining ingredients. Put everything together gently and serve immediately while still fresh. Enjoy!
Service Council: Transform it into funny lettuce windings!
Frequent questions
Can I do it in advance?
Yes, you can prepare the pork and cut the herbs a few hours in advance. Keep everything separately in the refrigerator and mix just before serving.
How to make this vegetarian?
Exchange the pig with tofu or mushrooms and uses an alternative of vegan fish sauce. Everything else remains the same!
How to keep leftovers?
Keep any leftovers in an airtight container in the refrigerator and eat within 1 day. The herbs will lose some freshness, so it is better to appreciate immediately after mixing.
Other recipes of Thai salad that you will love
That’s all you need to know before you get together Sana Thai lemonging salad with pork! Let me know how it ends and don’t forget to follow me Facebook, InstagramAND Pinterest For more information!
Thai citronella salad recipe (Yum Takrai)
Sana Thai citronella salad which is light, gluten -free and ready in less than 30 minutes. Perfect for hot summer days!
- 1 pound pig, thin slices, fillet or shoulder
- 4 TBSP fresh lime juice, divided
- 2 TBSP waterfall
- 1 TBSP white sugar
- 2 TBSP fish sauce
- 2 TBSP lemong, finely chopped
- 3 Kaffir Lime leaves, thin stripes
- 3 Killies, finely chopped, adapt to taste
- 1/3 cup Cilando, chopped
- 1/3 cup mint, chopped
- 1/3 cup green onions, chopped
Add the pork to the slices with 2 tablespoons of lime juice in a bowl. Set aside.
Bring the water to the boil in a medium pot. Add the pork to the sliced and cook over low heat until it is completely cooked. Transfer again to the mixing bowl.
Add the remaining lime juice, sugar and fish sauce in the bowl. He launches well until the pig is covered.
Add the chopped lemongrass, the Kaffir lime leaves, the chillies, the coriander, the mint and the green onions. Gently launches everything together. Serve immediately. Enjoy!
- Use the nutritional card in this recipe as a guideline.
Calories: 670Kcal | Carbohydrates: 17G | Protein: 41G | Fat: 49G | Saturated fat: 18G | Polynsaturo fat: 5G | Monolysatuine fat: 21G | Cholesterol: 163mg | Sodium: 1574mg | Potassium: 1062mg | Fiber: 2G | Sugar: 11G | Vitamin A: 1335Iu | Vitamin C: 105mg | Soccer: 85mg | Iron: 4mg
