Big Batch Thai Pork Salad
Dinner party, lunch meal-prep, and family-friendly, this Big Batch Thai Pork Salad is a healthy, easy way to get a flavorful meal on the table.
This Big Batch Thai Pork Salad is the answer to a number of questions:
- What can I serve at my dinner party next week?
- How can I mix up our family dinner this week?
- What can I meal prep for my grab-and-go lunch for work this week?
This salad is one of big flavors and many possibilities. The pork is made possible (and dang delicious) by way of a very special dry rub. In an effort to speed up my food prep efforts, I cooked the pork in my Instant Pot. Note that you can also cook it in a dutch oven or even a slow cooker. If you choose either of those two, just cook until the meat starts to fall apart.
The Big Batch Thai Pork Salad base is a refreshing mixture of crisp lettuce, carrots that I sliced into small ribbons with a potato peeler, refreshing cucumbers, mint, cilantro, fresh lime, and hot peppers. When combined with the pork, it's good …but when combined with this dressing, it's EPIC. I'm not kidding when I tell you that this dressing is one of the most delicious creations to ever come out of my kitchen. I made extra so I could drizzle it over rice and chicken for days. The dressing is made with a base of thai curry paste that I thinned with a number of tasty ingredients, but namely a good amount of fresh lime juice. If you love thai flavors, you will ADORE this dressing.
I hope you love this Big Batch Thai Pork Salad as much as I do! Feel free to make it your own with your favorite mix of fresh veggies.
Big Batch Thai Pork Salad00:30 00:75 0:30
For the pork
- 2 pound pork roast (may use shoulder, loin, or sirloin)
- 1 teaspoon salt
- 1 teaspoon Chinese five spice seasoning
- 1 teaspoon garlic powder
- 2 tablespoons ghee
- 1/2 cup water
For the dressing
- 1/4 cup red curry paste
- 1/4 cup lime juice
- 1/4 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sea salt
- 1 tablespoon honey
For the salad
- 2 small heads romaine lettuce, chopped
- 1/2 cucumber, thinly sliced
- 2 carrots, shredded with a potato peeler
- handful fresh mint
- 1/4 cup fresh cilantro, chopped
- 2 red chili peppers, thinly sliced
- 3 tablespoons white sesame seeds, for garnish
- 2 limes, cut into quarters
For the Pork:
- Set Instant Pot to 'Saute' mode and melt 2 Tablespoons of ghee in the pan.
- Cut pork roast into 2 inch pieces. In a small bowl, combine salt, Chinese five spice, and garlic powder. Rub pork roast with the seasoning mixture.
- Once the ghee has melted, add pork to Instant Pot and sear for 3-4 minutes per side, making sure not to overcrowd the pan.
- Once pork is browned, add water, press the 'cancel' button and then press the 'manual' button and set to 75 minutes. Confirm that pressure valve is set to 'sealed.'
- Once 75 minutes is up, manually release the pressure by carefully setting the pressure valve to 'venting.'
- Add pork to large bowl and shred with two forks.
For the dressing:
- Combine all dressing ingredients with a whisk until fully combined. Note: leftover dressing will keep refrigerated (stored separate from the salad) for up to 2 weeks.
For the salad:
- For a plate-your-own setting: plate the lettuce on a large platter next to the cucumbers, shredded carrots, cucumber slices, fresh mint, chopped cilantro, chili peppers, and lime slices. Serve along side a bowl of the shredded pork, white sesame seeds, and dressing. Encourage your guests to make a salad to their own liking!
- For a pre-made setting: plate the salad ingredients together and top with the shredded pork. Drizzle the dressing on top and garnish with the white sesame seeds.
This salad makes a great make-ahead lunch option! If you plan to meal prep in this fashion, I recommend storing the salad ingredients separate from the pork and the dressing. Add everything together just before serving for the best results.