Recipes

Thai Roast Pork Belly & Pineapple Salad

Thai Roast Pork Belly & Pineapple Salad

Salads are very important to the Thai’s. The word for salad in Thai dialect is yam and basically means toss together. Salads in Thailand are very different to that of western cuisine. Where we would associate a salad of a selection of greens leaves with mellow vinaigrette, the Thai yam would be an assortment of ingredients tossed in a very pungent dressing, and most of the times there are no leaves present at all. All Thai salads are famed for their distinctive flavours that tantalise and cleanse the palate as well as add a lot of heat during a banquette of dishes that would be served at a Thai meal.

Difficulty medium
Preparation Time
Cooking Time
Servings 4
Main Ingredients
  • 2 baby gem lettuce, ripped
  • ½ ripe pineapple, peeled and diced
  • 14 fresh mint leaves
  • 12 coriander leaves
  • 4 scallions finely sliced
  • 2 red shallots finely sliced
  • 2 Birdseye chillies, sliced
  • 1 small cucumber peeled, deseeded and sliced

Main Instructions
  1. 500ml brighter gold rapeseed oil
  2. 2 shallots, finely diced
  3. 1tblsp red curry paste
  4. 1 large knob ginger, peeled and diced
  5. 4 red chillies, deseeded and chopped
  6. 100g palm sugar, grated
  7. 100ml rice wine vinegar
  8. Juice of 2 limes
  9. 50ml fish sauce
  10. Coriander chopped
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