Thai Green Papaya Salad with Grilled Porkloin
Thai Salad
For the salade
1 small green papaya (or 2 green mangos), cut julienne or grated in your processor
1 carrot, grated (nice for colour if you have it. I didn't)
45 gr beansprout
1/2 red onion, thinly sliced
3 T fresh mint
3 T fresh coriander
3T fresh vietnamese mint (couldn't find it)
For the dressing
1 big red chili, chopped finely
2 cloves of garlic, chopped finely
3 coriander roots, chopped finely
1 T palmsugar or brown sugar
2 T fishsauce
3 T limejuice
Porkloin
For the marinade
Make a paste/marinade of the following ingredients:
2 sprigs of lemongrass
1 clove of garlic
2 red sjalots
1 T grinded ginger
1 rawit, deseeded
1 T fishsauce
15 g corianderleaves
1 t limezest
1 T limejuice
2 T oil.
Marinate 2 porkloin for at least 2 hours, but no more that 4 hours.
At least, that's what the recipe said. However, I accidentally marinated it for 28 hours, hahaha. And it was really nice! I remember from previous times that I thougt the marinate was too much trouble for too little effect. But this time it reallly made a difference. And of course it was nice to have the marinate from the previous attempt readily available because I frooze it. :)
Grill them 4/5 minutes per side. Then leave for 5 minutes in alu-foil before you cut into slices.
From: Vetarme Recepten (The Low-fat cookbook) by Helen Aitkin.