Recipes
Jan 8, 2016

Recipe: Green papaya and crispy pork salad

By: Louise Pickford
Recipe: Green papaya and crispy pork salad

Enjoy this tasty crispy pork salad recipe for dinner tonight. Author: Ian Wallace

Recipes
Jan 8, 2016

Recipe: Green papaya and crispy pork salad

By: Louise Pickford

Remedy cold and blustery days with this Asian-inspired noodle dish from Louise Pickford's book Oodles of Noodles.

papaya-pork.jpg



Ingredients
 

  • Vegetable oil, for deep-frying
  • 12 Asian or red shallots, thinly sliced
  • 5 oz dried rice vermicelli noodles
  • 5 oz pancetta, diced
  • 1/3 young or green papaya, peeled, halved and deseeded
  • 1 cucumber, deseeded and thinly sliced
  • Small bunch each: fresh Vietnamese mint, cilantro and Thai basil
  • 1 cup cherry tomatoes, halved or quartered
  • 2 tbsp fish sauce
  • 2 tbsp grated palm or coconut sugar
  • 2 tbsp freshly squeezed lime juice
  • 2 red bird’s-eye or Thai chilies, deseeded and thinly sliced (optional)
  • 4 tbsp dry-roasted peanuts, finely chopped
  • 1 tbsp toasted ground rice*


*Toasted ground rice is made by toasting grains of rice in a wok and then grinding them in a mortar and pestle to form a powder.

Directions
1 Pour the oil into a wok or old saucepan until it reaches about 2 inches up the sides of the pan, and set the pan over medium heat. Test the temperature of the oil by dropping in a cube of bread – it should crisp within 30 seconds. Deep-fry the shallots in batches until crisp and golden, 2 to 3 minutes, being careful not to let them burn. Remove with a slotted spoon and drain on paper towels; set aside.

2 Soak the noodles in a bowl of hot water until softened, 10 to 20 minutes. Drain well, pat dry and set aside in a large mixing bowl. Meanwhile, dry-fry the pancetta in a small frying pan set over high heat until crisp and golden, 5 to 8 minutes; set aside to cool.

3 Thinly slice the papaya and cut into long thin strips. Add to the noodles, along with the cucumber, herbs, cherry tomatoes and pancetta.

4 Whisk together the fish sauce, sugar and lime juice in a small bowl until the sugar is dissolved. Pour over the salad; toss well to coat and divide among four plates. Top with the red bird’s-eye chilies, if using, the peanuts and ground rice and serve with the deep-fried shallots.

Cook time: 30 minutes
Serves: 4
 



Oodles-of-Noodles.jpgBUY THIS BOOK
Excerpted from Oddles of Noodles by Louise Pickford.
Recipes Copyright © 2015 Louise Pickford, Photography copyright © 2015 Ian Wallace. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.

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Recipe: Green papaya and crispy pork salad