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Big Batch Thai Pork Salad

By: Cassy
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Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Servings: 4 -6


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 omit for Whole 30

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.

Recipe Notes

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.
Slow Cooker Version:
Proceed with steps 1-3 in a large pan. Then add remaining ingredients (increasing water to 1 cup) for the roast into your slow cooker and cook for 4 hours on high or 8 hours on low.  Then proceed with Step 6, and continue making dressing and salad as noted.