8/20/16

Asian Pork Salad - Bulletproof and Paleo

Asian Pork Salad
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 dressing is light and fresh, reminiscent of a lightly sweet Thai chili sauce.

You can use whatever greens you like. I prefer this mild mix of tender baby greens blended with sweet pea shoots called "Sweet Pea" by organicgirl topped with organic Asian micro greens found at my local Whole Foods Market.

Asian Pork Salad
Serves 2 large portions or 4 light portions

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)
1 1/2 Tablespoons coconut aminos
3/4 teaspoon Himalayan pink salt

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 (I like this one)
handful of Asian micro greens (optional)
2 green onions, chopped
1/2 cup chopped fresh cilantro
pinch of sea salt

To make the patties:
In a large bowl, mix all of the ingredients together. Form into small, thin patties - approximately 14-16 patties - and set aside. Heat a large skillet to medium - medium high heat. 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 tough outer layers revealing the softer inner part of the stalk. Use a microplane grater to grate finely, as it's fibrous if not broken down.


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