Thai Pork Salad with Mint

preparation
15 minutes
Baking
10 minutes
Portions
4
Ingredients
  • 15 ml (1 tbsp.) of canola oil
  • 5 ml (1 tsp.) of toasted sesame oil
  • 600 g (1-1/3 lbs.) of duBreton extra-lean ground pork
  • 30 ml (2 tbsp.) of fresh ginger, chopped
  • 2 cloves of garlic, chopped
  • 1 hot pepper, thinly sliced
  • 60 ml (1/4 c.) of lime juice
  • 125 ml (1/2 c.) of coconut milk
  • 2 ml (1/2 tsp.) of fish sauce (optional)
  • 30 ml (2 tbsp.) of honey
  • 125 ml (1/2 c.) of red onion, finely chopped
  • 1/2 English cucumber, thinly sliced
  • 500 ml (2 c.) of young spinach
Preparation steps
  1. In a pan, heat oil over medium-high heat and cook pork.
  2. Add ginger, garlic and hot pepper.
  3. Cook meat thoroughly.
  4. Stir in lime juice, coconut milk, fish sauce and honey. Cook for 5 more minutes.
  5. Meanwhile, mix onion and cucumber in a large bowl.
  6. Add pork mixture to bowl, blend and serve immediately on beds of spinach leaves.