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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 10 - Spicy Thai Pork Salad

Melita Tough

Spicy Thai Pork salad with fresh herbs

Serves 4


1/2 stalk lemongrass

2cm piece ginger

1 long red chilli

3 coriander roots

1 clove garlic

1 shallot

1 tablespoon dried shrimp

3 tablepoons coconut oil

3 1/2 tablespoons palm sugar syrup, or to taste

3 tablepoons fish sauce, or to taste

500 grams pork mince

1 lime

1 birds eye chilli, finely sliced

1/2 Lebanese cucumber, finely chopped

2 spring onions, finely sliced

1 handful mint leaves, roughly chopped

1 cup picked coriander leaves, roughly chopped

85 grams peanuts, roasted and chopped plus extra for garnish

12 lettuce leaves


  • Roughly chop lemongrass, ginger, long red chilli, coriander roots, garlic, and shallot and place in small food processor with the dried shrimp. Process until smooth.
  • Heat a small frypan or saucepan, add 1 tablespoon coconut oil and when hot, fry the paste until the raw flavours are cooked out, approximately 5-6 minutes. Add 1 1/2 tablespoons palm sugar syrup and 1 tablespoon fish sauce. Cook for a further 1 minute. Set aside.
  • In a separate pan, heat remaining 2 tablespoons coconut oil. Add pork mince, and fry, breaking up into small pieces, until just cooked. Remove from heat and stir in cooked paste. Season to taste and set aside.
  • To make the dressing, squeeze lime juice into a small bowl. Add birds eye chilli, remaining 2 tablespoons palm sugar syrup and remaining 2 tablespoons fish sauce. Adjust amounts slightly until a good balance of flavours is achieved.
  • Place the cucumber, spring onions, mint, coriander and 80 grams peanuts in a bowl. Add reserved pork mixture and dressing and toss to combine.
  • To serve, place salad in lettuce leaves and place 3 on each serving plate. Sprinkle with remaining peanuts.