Ready for a culinary adventure, Chef? Today you will be using daikon in your dish, an Asian root vegetable (also known as a winter radish) that means ‘big root’ in Japanese. This crunchy & nutritious veggie will feature together with an assemble of cucumber & carrot ribbons, lemongrass, pan roasted peanuts, fresh herbs, and juicy pork slices. Coated with a special Thai dressing.
Deetlefs Thai Pork & Daikon Salad
Deetlefs Thai Pork & Daikon Salad
with lemongrass & toasted peanuts
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Cucumber
- Daikon Rounds
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lemongrass
- Mixed Herbs
- Onion
- Onions
- Peanuts
- Pork Rump
- Thai Dressing
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PRETTY PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREPARATION STATION
Rinse the mixed herbs. Pick and finely chop the rinsed coriander. Pick and roughly chop the rinsed mint. Trim off the very top and the base of the rinsed lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Set everything aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, add the diced lemongrass and the grated garlic & ginger, and fry for the remaining time. Remove from the pan, season, and cover.
TO THAI FOR
In a salad bowl, combine the Thai dressing, the finely chopped coriander, a sweetener, and a drizzle of olive oil. Toss through the cucumber ribbons, the daikon matchsticks, the carrot ribbons, the diced tomato, and the caramelised onions. Set aside.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FRESHNESS ON A PLATE
Dish up the loaded Thai salad and serve the pork slices alongside. Garnish with the chopped mint and the toasted peanuts.
Peanuts - 10g
Mixed Herbs - 6g
Lemongrass - 1 stalk
Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Thai Dressing - 30ml
Cucumber - 100g
Daikon Rounds - 30g
Carrot - 120g
Tomato - 1
Pork Rump - 150g
PRETTY PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREPARATION STATION
Rinse the mixed herbs. Pick and finely chop the rinsed coriander. Pick and roughly chop the rinsed mint. Trim off the very top and the base of the rinsed lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Set everything aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, add the diced lemongrass and the grated garlic & ginger, and fry for the remaining time. Remove from the pan, season, and cover.
TO THAI FOR
In a salad bowl, combine the Thai dressing, the finely chopped coriander, a sweetener, and a drizzle of olive oil. Toss through the cucumber ribbons, the daikon matchsticks, the carrot ribbons, the diced tomato, and the caramelised onions. Set aside.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FRESHNESS ON A PLATE
Dish up the loaded Thai salad and serve the pork slices alongside. Garnish with the chopped mint and the toasted peanuts.
Peanuts - 20g
Mixed Herbs - 10g
Lemongrass - 1 stalk
Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
Thai Dressing - 60ml
Cucumber - 200g
Daikon Rounds - 60g
Carrot - 240g
Tomato - 1
Pork Rump - 300g
PRETTY PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREPARATION STATION
Rinse the mixed herbs. Pick and finely chop the rinsed coriander. Pick and roughly chop the rinsed mint. Trim off the very top and the base of the rinsed lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Set everything aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add the diced lemongrass and the grated garlic & ginger, and fry for the remaining time. Remove from the pan, season, and cover.
TO THAI FOR
In a salad bowl, combine the Thai dressing, the finely chopped coriander, a sweetener, and a drizzle of olive oil. Toss through the cucumber ribbons, the daikon matchsticks, the carrot ribbons, the diced tomato, and the caramelised onions. Set aside.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FRESHNESS ON A PLATE
Dish up the loaded Thai salad and serve the pork slices alongside. Garnish with the chopped mint and the toasted peanuts.
Peanuts - 30g
Mixed Herbs - 16g
Lemongrass - 2 stalks
Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 2
Thai Dressing - 90ml
Cucumber - 300g
Daikon Rounds - 90g
Carrot - 360g
Tomatoes - 2
Pork Rump - 450g
PRETTY PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREPARATION STATION
Rinse the mixed herbs. Pick and finely chop the rinsed coriander. Pick and roughly chop the rinsed mint. Trim off the very top and the base of the rinsed lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Set everything aside.
FRY FOR FLAVOUR
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, add the diced lemongrass and the grated garlic & ginger, and fry for the remaining time. Remove from the pan, season, and cover.
TO THAI FOR
In a salad bowl, combine the Thai dressing, the finely chopped coriander, a sweetener, and a drizzle of olive oil. Toss through the cucumber ribbons, the daikon matchsticks, the carrot ribbons, the diced tomato, and the caramelised onions. Set aside.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FRESHNESS ON A PLATE
Dish up the loaded Thai salad and serve the pork slices alongside. Garnish with the chopped mint and the toasted peanuts.
Peanuts - 40g
Mixed Herbs - 20g
Lemongrass - 2 stalks
Onions - 2
Fresh Ginger - 40g
Garlic Cloves - 2
Thai Dressing - 120ml
Cucumber - 400g
Daikon Rounds - 120g
Carrot - 480g
Tomatoes - 2
Pork Rump - 600g
Woolies Products in this dish
