Recipes

Thai Pork Salad

Active/Total Time: 25 minutes
Serves: 4

Ingredients
4 boneless pork chops, each ½ inch thick, patted dry

Kosher salt and freshly ground pepper

1 head napa cabbage (about 1½ pounds), halved lengthwise

2 tablespoons safflower oil

½ small red onion, thinly sliced lengthwise (⅔ cup)

¼ cup fresh lime juice (from 2 limes)

2 tablespoons fish sauce, such as nam pla

1 serrano or red finger chile, finely chopped (2 tablespoons)

2 teaspoons packed light-brown sugar

1 English cucumber, peeled, halved lengthwise, and chopped

Fresh mint leaves and chopped peanuts, for serving

Directions
1. Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140°, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.

2. In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.