Hot & Sour Pork Salad
salads

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.
  • 17

    Ingredients

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Ingredients

Instructions

  • MIX first 4 ingredients in small bowl. Place pork in medium bowl. Add marinade; toss to coat well. Refrigerate 1 hour.

  • 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.

  • 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, kaffir lime leaves, chiles, broth, lemon juice, chili sauce, fish sauce and sugar; stir fry until heated through. Serve on lettuce leaves.

Nutrition information (per Serving)

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