Green Papaya Salad with marinated porkloin.
Thai Salad
For the salade
2 green mango's (or 1 small green papaya), cut julienne.
1 carrot, grated
45 gr beansprout
1/2 red onion, thinly sliced
3 T fresh mint
3 T fresh coriander
3T fresh vietnamese mint
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 grated 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.
Grill them 4/5 minutes per side. Then leave to rest for 5 minutes before you cut into slices.
From: Vetarme Recepten (The Low-fat cookbook) by Helen Aitkin
It's a bit of a hassle, but easy to prepare in advance, so without any pressure. And I just love the fresh, summery taste.