Recipes Ingredients Meat & Poultry Pork Recipes Spicy Pork Salad with Napa Cabbage, Lime, and Peanuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 13, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves. Ingredients 4 boneless pork chops, each ½ inch thick, patted dry Kosher salt and freshly ground pepper 1 head napa cabbage (about1 ½ pounds), halved lengthwise 2 tablespoons safflower oil ½ small red onion, thinly sliced lengthwise (⅔ cup) ¼ 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 Directions 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. Rate it Print