Asian Pork Salad Recipe

June 2020 Featured Chef Veronica Culver has a yummy new recipe for us to try. We are so excited to make her Asian Pork Salad Recipe ourselves! A special thank you to Veronica for sharing this one with us. 

“Sometimes you have a hankering for a particular thing, and lately I’ve had banh mi’s on my mind which were the inspiration for this recipe. Since I rarely eat sandwiches, a salad seemed like a good idea. And while pork patties aren’t what you’d expect to find on a traditional banh mi, this just worked. It’s very simply, Asian-spiced ground pork formed into little patties (which conveniently cook up in a matter of minutes) over a salad of mild mixed greens. The vinaigrette-style dressing is light and fresh, reminiscent of a tart Thai chili sauce.

You can use whatever greens you like. I prefer a mild mix of tender baby greens blended with sweet pea shoots topped with organic Asian micro greens.

Optional: Add some shredded carrots to your salad for extra crunch if you’re not limiting carbs. Coupled with the vinaigrette, it tastes as if you’ve quick-pickled the carrots.”

Asian Pork Salad Recipe

Bulletproof, Paleo

Recipe By: Veronica Culver, The Enchanted Cook

Serves: 2 large portions or 4 light portions

USWM Shopping List: Ground Pork

Ingredients

For the Pork Patties

1 lb ground pastured pork

3 green onions, chopped small

3 Tablespoons micro cilantro or chopped fresh cilantro

1 Tablespoon finely grated fresh ginger

1 Tablespoon finely grated fresh lemongrass (see Cook’s Note)

2 large cloves fresh garlic, pressed or finely grated

1/2 of a fresh Thai chili, finely minced (more or less depending on heat preference, can sub Serrano peppers if you can’t find Thai chilis)

1 1/2 Tablespoons coconut aminos

3/4 teaspoon Himalayan pink salt

1 Tablespoon cooking oil (I like Bulletproof XCT Oil or unflavored coconut oil)

For the Dressing

Juice of 1 small lime

1 Tablespoon coconut aminos

1 Tablespoon Bulletproof Brain Octane or unflavored liquid coconut oil

1/4 – 1/2 of a fresh Thai chili, finely minced

1/4 teaspoon finely grated fresh ginger

pinch sea salt

For the Salad

1 large container of mild mixed greens

handful of Asian micro greens (optional)

2 green onions, chopped

1/2 cup chopped fresh cilantro

pinch of sea salt

(optional: shredded organic carrots)

Instructions

To make the patties:

In a large bowl, mix all of the ingredients except the cooking oil together. Form into small, thin patties – approximately 14-16 patties – and set aside. Heat a large skillet to medium – medium high heat and add the cooking oil. Place the patties in a single layer, working in batches if needed, and cook for approximately 3-4 minutes per side or until fully cooked.

To make the dressing:

In a small bowl, place all of the ingredients and whisk together.

To make the salad:

In a large bowl, mix all of the ingredients together.

To eat:

Top salad with warm pork patties and drizzle with the dressing.

Cook’s Note: To prep your fresh lemongrass, remove the tougher outer layers (1-2 layers). Then grate using a microplane (or box) grater to grate finely, as it’s fibrous if not broken down.

 

Explore more recipes on the Discover Blog. 

---