Hot & Sour Pork Salad

Pork and eggplant combine in a warm salad that’s slightly sweet and just spicy enough. Serve with refreshing slices of young papaya, if desired.



  • 1 MIX first 4 ingredients in small bowl. Place pork in medium bowl. Add marinade; toss to coat well. Refrigerate 1 hour.
  • 2 MEANWHILE, preheat broiler. Arrange eggplant on lightly oiled baking sheet. Broil 4- to 6-inches from heat about 15 minutes or until golden brown, turning slices once. Cool eggplant slightly, then coarsely chop.
  • 3 PLACE pork and marinade, bell pepper, shallots and lemon grass in large skillet on medium-high heat. Stir fry 3 to 4 minutes or until pork is cooked through. Add eggplant, lime leaves, chiles, broth, lemon juice, chili sauce, fish sauce and sugar; stir fry until heated through. Serve on lettuce leaves.
  • 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.

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(per Serving)

Nutrition information coming soon.

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