The Australian Women’s Weekly Food Magazine
Thai pork skewers green mango salad
With
PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4 (MAKES 8 SKEWERS)
500g pork fillets, cut into 3cm pieces 2 tablespoons yellow curry paste 2 birds eye chillies, trimmed
1 makrut lime leaf, sliced thinly, stalk removed
½ bunch coriander roots, stems, leaves separated
1 tablespoon fish sauce
2 limes (130g), rind grated finely, then juiced
2 teaspoons maple syrup
125g mung bean vermicelli
200g green beans, trimmed
2 green mangoes (700g), julienned 250g mixed cherry tomatoes, halved 1 cup Thai basil leaves
2 tablespoons roasted unsalted peanuts, chopped 1 Place pork and curry paste in a medium bowl; toss to coat. Stand for 10 minutes.
Thread three pieces of pork onto each of the 8 skewers.
2 For lime dressing, place chilli, lime leaf, chopped coriander roots and stems, fish sauce, lime rind and juice, and maple syrup in a small food processor; process until finely chopped and well combined.
3 Place the noodles in a large bowl, cover with boiling water; stand for 5 minutes or until softened.
Drain well; return to bowl.
4 Heat a barbecue or chargrill pan to high. Spray beans with oil spray; cook, turning, for 3 minutes or until charred and tender. Spray pork skewers with oil spray; cook, turning occasionally, for 4 minutes or until charred and just cooked through.
5 Add charred beans, mango, tomatoes, Thai basil and coriander leaves to noodles, with half the dressing; toss to combine.
6 Divide noodle salad and skewers among bowls. Drizzle with extra dressing and sprinkle with peanuts to serve.
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