Quick and Easy Salad Favorites
Pork Salad

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Recipe from Pat Churchill

• 1-1/4 lb minced lean pork (or minced chicken)
  
• 2 tblsp water
  
• 2 tblsp Thai fish sauce
  
• 2 tblsp lemon juice
  
• 1 tblsp sugar
  
• 1/2 tblsp or more of chilli sauce
  
• 2 spring onions or scallions or shallots, finely chopped
  
• fresh corinader (cilantro)
  
• fresh basil
  
• shredded lettuce
  
• sliced tomatoes
  
• roasted peanuts

• Place the pork in a large pan with the water and simmer until tender.
  
  
• Remove from the heat and add the fish sauce, lemon juice, sugar, chili sauce and onion.
  
  
• Set aside to cool.
  
  
• Shred the lettuce and place it in a nice salad bowl (I used a plain white oval dish.)
  
  
• Mix in some of the coriander and chopped basil.
  
  
• When the meat is still a little warm, tip it onto the lettuce, along with the juices.
  
  
• Decorate the edges of the dish with tomato slices.
  
  
• Sprinkle some roasted peanuts over the top, garnish with more chopped basil and coriander.

	Best served at room temperature. The mix of textures and sweet/sour/salty/hot flavours make this a very pleasant dish to eat. Nice as part of a buffet meal, too.

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