Thai pork salad
I opened one eye and closed it. I opened the other eye and closed that one as well. I then pretended to sleep but my brain had somehow woken up and was processing all the things I was supposed to get done. It was 5.40 AM and I didn’t really feel like getting out of bed. I needed to get up and take my pasta to the market.
This was my third week to go and my friend Kenny equipped me with a cover. I have to say the stall did look a lot better and I felt quite professional!
The sun was teasing us but there was no rain! Always a treat in the UK.
I had six different kinds of pasta with me to sell.
- Turmeric and pink peppercorn spaghetti
- Classic tagliatelle
- Moringa leaf tagliatelle
- Carrot and cumin spaghetti
- Sichuan peppercorn spaghetti
- Tomato, fresh rosemary and chilli spaghetti
It was a fairly good day but according to more experienced market stall holders we need more sunshine to attract more market visitors. This is outside of my reach but the forecast for next Saturday is looking promising so far.
I had a little bit of the Sichuan peppercorn pasta left over thought it would be nice to use instead of noodles in a salad and thought of a Thai salad. A friend of mine did a dressing the other day with peanut butter inside. I didn’t have any peanut butter but an almond and chia seed butter that I thought would be nice. I also didn’t have any peanuts for the salad but pecan nuts, sesame seeds and sunflower seeds sounded like a nice addition instead.
Sichuan peppercorn spaghetti.
I started with the dressing.
Thai almond butter dressing
preparation time 5 minutes
cooking time 0 minutes
- 1 heaped tbsp almond and chia seed butter
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh grated ginger
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame seed oil
- juice of 1 lime
- a pinch of sea salt
Place all of the ingredients in a bowl and whisk until the sugar is dissolved and the ingredients are mixed. Set aside until you are ready to serve.
I was at the allotment and pickled some lovely spring kale, it is softer in texture than the winter kale. I picked a stalk of rhubarb and some wild fennel that is growing near the allotment fence at the back.
The green grocer sold sweetheart cabbages cut in half and it was a perfect size.
The butcher at the market had a pork loin that looked too good to leave so I bought it. I didn’t have a plan for it and in the end I added Chinese five spice and roasted it in the oven, let it cool and sliced about 1/3 of it for the salad. The rest will be nice as cold meat and there is enough for another meal.
Thai pork salad
preparation time 20 minutes
cooking time 0 minutes
serves 2 as a main course or 4 as a starter
- 1/2 head of sweetheart cabbage, shredded fine
- 1 small rhubarb stalk, thinly sliced
- 1 carrot, shredded fine
- 1 good handful of bean sprouts
- 3 spring onions, shredded fine
- a good handful of kale, stem removed
- a good handful of coriander/cilantro, roughly chopped
- 6 mint leaves, shredded fine
- a handful of wild fennel fronds
- 120 gr or 4.2 oz of Sichuan peppercorn spaghetti
- 1 pink grapefruit, filleted and the juice added to the salad
- 20 thin slices of cooked pork
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 1 small handful of pecan nuts
- a sprinkle of cayenne pepper
- a sprinkle of salt
- 1 fresh fig
Bring a large pot of salted water to boil and cook the spaghetti. When a minute remains add the kale. Drain and rinse to stop the pasta from sticking.
Place all of the salad ingredients in a bowl and mix them. Add the grape fruit fillets and the grape fruit juice. Add the pasta and kale once cooled.
Toast the sesame and sun flower seeds with the pecan nuts, add the cayenne and salt and set aside until you are ready to serve as they are added last minute.
Just before serving toss the salad with the dressing. Add the toasted seeds and pecan nuts and the fresh fig before serving.
When I had mixed all of the salad it looked like I had made way too much but it was so light we ate all of it. It would be a great starter, the herbs and the wild fennel added lots of flavor and the dressing gave the whole dish a great bite and very Thai inspired flavors.
I am bringing this to Angie’s Fiesta Friday. I can’t believe I have missed two whole weeks! Come on, join Angie and co hosts Diann Of Goat’s and Greens, and Monika, Every day Healthy recipes and party!