Spicy Pork And Pineapple Salad

Name: Thermomix recipe: Spicy Pork And Pineapple Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 600 Grams pork mince; 2 cloves garlic crushed; 2 Tablespoons cornflour or cornstarch; Generous amount of white pepper; 2 Pinches pink salt flakes or as needed; Extra Virgin Olive Oil (EVOO) as needed; 4 Handfuls baby spinach; 1/2 purple cabbage, shredded; 100 Grams peanuts, salted and roasted; Lime wedges and sliced chili to garnish; 1 Pineapple-fresh cut into pieces; 3 spring onions, sliced lengthwise; Generous Handfuls fresh mint; 200 Grams Steamed rice to serve; 3 cloves garlic; 20 Grams fresh ginger ginger, peeled; 1 large red chilli or to taste; 50 Grams coconut sugar; 40 Grams fresh lime juice; 50 Grams fish sauce; 50 Grams Extra Virgin Olive Oil (EVOO); Small Handfuls basil leaves

Make on Fresco

Serves 4-6 Prep Time 10 minutes Cook Time 15 minutes Rated: Print

On my recent trip to Sydney for cooking classes, I had an incredible lunch…and all for only $12! (That is unheard of in the west any more; bring back sleepy cheap town!) I also took my wonderful team to another amazing restaurant for lunch, coffees, etc etc, we ordered large and there was four of us…$80! I think I need to move east! But I digress, back to the Mona Vale eatery lunch.

A divine, but extremely hot salad, which when it arrived I questioned as to why there was a big old lump of steamed rice included in the otherwise beautiful bowl of green goodness! Tucking in, it soon became apparent, one needed the rice to alleviate the spicy pain induced by the oh-so-yummy dressing. This is my version, and now also appears in my Cooking with Tenina cookbook, currently out of stock Australia wide...but stay tuned. (And go and look at all the other yummy recipes I have available on the Insider Club. #livingmybestlife !!)

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Need

The Pork
600 Grams pork mince
2 cloves garlic crushed
2 Tablespoons cornflour or cornstarch
Generous amount of white pepper
2 Pinches pink salt flakes or as needed BUY
Extra Virgin Olive Oil (EVOO) as needed BUY
Salad
4 Handfuls baby spinach
1/2 purple cabbage, shredded
100 Grams peanuts, salted and roasted
Lime wedges and sliced chili to garnish
1 Pineapple-fresh cut into pieces
3 spring onions, sliced lengthwise
Generous Handfuls fresh mint
200 Grams Steamed rice to serve
Dressing
3 cloves garlic
20 Grams fresh ginger ginger, peeled
1 large red chilli or to taste
50 Grams coconut sugar
40 Grams fresh lime juice
50 Grams fish sauce
50 Grams Extra Virgin Olive Oil (EVOO) BUY
Small Handfuls basil leaves

Do

1: Place mince, crushed garlic, corn flour, white pepper, salt and a little dash of oil into a frypan (I know…it is pronounced ‘FRY-ING’ pan) and cook on a medium-high heat until well cooked, a little caramelised and fragrant. Set aside. You can do this step in Thermomix if desired, but it is quicker in this more traditional way.
2: Assemble salad, dividing ingredients between serving bowls, including a dollop of steamed rice in each bowl as mentioned earlier. Top with cooked pork mince mixture.
3: To prepare salad dressing, place all ingredients into Thermomix bowl and blend 30 sec/speed 8.

Drizzle salad dressing over salad, and serve immediately. (With a side of guilt for using the Fry pan!)

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!