Recipe

Pork, coconut, lime and tofu salad

Jul 31, 1976 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pork, coconut, lime and tofu salad
  • 1 kilogram pork fillets, trimmed
  • 1 tablespoon vegetable oil
  • 2 tablespoon lime juice
  • 600 gram baby bok choy, quartered
  • 1 (180g) large carrot
  • 250 gram fried tofu pieces
  • 1/2 cup coarsely chopped fresh thai basil
  • 1/2 cup coarsely chopped fresh coriander
  • 1 1/4 cup (100g) bean sprouts
  • 4 green onions, sliced thinly
Coconut dressing
  • 1/4 cup (15g) shredded coconut
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • 1 fresh small red thai chilli, seeded, sliced thinly
  • 3/4 cup (180ml) coconut milk

Method

Pork, coconut, lime and tofu salad
  • 1
    Make coconut dressing. Combine shredded coconut, lime juice, fish sauce, sweet chilli sauce, fresh chilli and coconut milk in screw-top jar and shake well.
  • 2
    Place pork, oil and juice in medium bowl, toss to coat pork. Cook pork on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover and let stand 5 minutes. Slice pork thinly.
  • 3
    Meanwhile, boil, steam or microwave bok choy until just wilted, drain.
  • 4
    Cut carrot into 8cm pieces. Using sharp knife, mandoline or V-slicer, cut pieces lengthways into thin slices, cut slices into matchstick-sized pieces.
  • 5
    Place pork, bok choy and carrot in large bowl with dressing and remaining ingredients, toss gently to combine.

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