Thai Salad is not like typical Western salad. The dressing is tangy, a little sweet, salty and spicy. Thai people love spicy food so even our salads, they are spicy. We don’t eat salad before main course. Salads are part of the main course. They usually have some sort of protein as the main ingredient, lots of vegetables, herbs and usually served with some rice. All Thai salads are easy to make and healthy for you.
I know I said Thai food is spicy, but you can omit the chilies if you’re not in to spicy food. No one will judge you. 🙂
I also have a few Thai dishes (or some, let just say “Thai influenced dishes”) posted. If you like Thai food, check them out.
Let’s cook some food!
Start with grilling the pork chops. I use bone-in large pork chops (about 1-inch thick). I sprinkled my pork with some salt, pepper, paprika and drizzled with some canola oil. You can use the marinade that I use in the Grilled Asian Chicken Wings to marinade your pork (my Thai peeps probably like that marinade better 🙂 ). Also, if you don’t like pork, you can use beef or chicken instead.
Heat up the grill. I use my cast iron pan to grill indoors. Once the grill is hot (judging by the sizzling noise when you put the meat down), place the pork chops on the grill, let them cook for 5-7 minutes, depending on how thick they are.
The ones I got were pretty thick so I cook them for 7 minutes on each side. They turned out medium well.
Let them rest. While waiting for the meat to cool down, make the dressing.
In a food processor (or a blender) add the juice of 1 large lime (or 1 1/2 if they are small), 1 garlic clove, cilantro stems (about 2-3, and save the leaves – we’ll need them later), 1 teaspoon of fish sauce, 3 Thai fresh chilies, and 1 tablespoon of Agave (or sugar).
Blend everything together until well combined. Set aside.
I like my dressing sweet and sour and just a little bit salty and of course, spicy. 🙂 I’m Thai after all.
Slice the pork against the grain. Chop cilantro leaves (I used about 1 tablespoon). Cut cherry tomatoes in half, I used yellow and red for color and I used about 1/2 cup of tomatoes. Slice 1 shallot thinly.
Add the dressing.
Toss everything gently in a large bowl.
Serve Thai Grilled Pork Salad on top of the bed of lettuce (optional) with some rice or Quinoa. Enjoy! If you decide to try it, please let me know how it goes, the comment box is below the recipe card. 🙂
- 2 bone-in pork loin chops
- ½ cup cherry tomato (cut in half)
- 1 shallot, thinly sliced
- 1 tablespoon chopped cilantro
- 1 garlic clove
- 3 Thai fresh chilies
- Juice of 1 lime (about 1 tablespoon)
- 1 teaspoon fish sauce
- 1 tablespoon Agave or sugar
- 2-3 cilantro stems
- 4 lettuce leaves (for garnish)
- Sprinkle the pork with some salt, pepper, paprika and drizzled with some canola oil.
- Heat up the grill. Once the grill is hot (judging by the sizzling noise when you put the meat down), place the pork chops on the grill, let them cook for 5-7 minutes, depending on how thick they are.
- Let them rest. While waiting for the meat to cool down, make the dressing. In a food processor (or a blender) add the juice lime, garlic, cilantro stems, fish sauce, Thai fresh chilies, and Agave (or sugar). Blend until combined.
- Slice the pork against the grain. Add chop cilantro, cherry tomatoes, shallots and the dressing into a bowl. Toss gently. Serve on the bed of lettuce (optional) with rice or quinoa.