Thai Pork Salad
Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, November 2016
- 4 boneless pork chops, each 1/2 inch thick, patted dry
- Kosher salt and freshly ground pepper
- 1 head napa cabbage (about1 1/2 pounds), halved lengthwise
- 2 tablespoons safflower oil
- 1/2 small red onion, thinly sliced lengthwise (2/3 cup)
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tablespoons fish sauce, such as nam pla
- 1 serrano or red finger chile, finely chopped (2 tablespoons)
- 2 teaspoons packed light-brown sugar
- 1 English cucumber, peeled, halved lengthwise, and chopped
- Fresh mint leaves and chopped peanuts, for serving
Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.
In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.