eCook Meal
Deetlefs Thai Pork & Daikon Salad
with lemongrass & toasted peanuts
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.28
for 4 servings · R34.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Lemongrass - 2 stalksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Daikon Rounds
- Thai Dressing
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Deetlefs Thai Pork & Daikon Salad?
The preparation time for Deetlefs Thai Pork & Daikon Salad with lemongrass & toasted peanuts is between 20 and 40 minutes.
What is the total time required to make Deetlefs Thai Pork & Daikon Salad with lemongrass & toasted peanuts?
The total time required to make Deetlefs Thai Pork & Daikon Salad with lemongrass & toasted peanuts is between 30 and 50 minutes.
How many servings does Deetlefs Thai Pork & Daikon Salad provide?
4 servings
What are the main ingredients in Deetlefs Thai Pork & Daikon Salad?
Carrot, Cucumber, Daikon Rounds, Garlic, Ginger, Lemongrass, Mixed Herbs, Onion, Peanuts, Pork Rump, Thai Dressing, Tomato
What is the nutritional information of Deetlefs Thai Pork & Daikon Salad?
Calories: 408, Carbs: 34 grams, Fat: grams, Protein: 40.8 grams, Sugar: 14.5 grams, Salt: 1967 grams
How do I prepare Deetlefs Thai Pork & Daikon Salad?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Deetlefs Thai Pork & Daikon Salad?
Carrot, Cucumber, Daikon Rounds, Garlic, Ginger, Lemongrass, Mixed Herbs, Onion, Peanuts, Pork Rump, Thai Dressing, Tomato
How many calories does Deetlefs Thai Pork & Daikon Salad have?
408 calories
How much fat content does Deetlefs Thai Pork & Daikon Salad have?
grams