HOT & SOUR PAPAYA & PORK WARM SALAD
COOKBOOK: Women’s Weekly - TOSS Salads + Stir Fries
I looked at the ingredients and thought what am I about to cook! Fruit with spicy pork!?? This is going to be horrible!
Well it surprised me as to how delicious it was! I had never eaten papaya & let alone in a warm dish , but I have to say I was impressed. It gave it the sweetness that it just needed and not to say lots of colour to the dish.
Slicing the papaya was a task on its own. The centre of this fruit is made up of lots of seeds and it becomes very soft as you get close to it making it appear a little messy to slice.
A very unusual recipe which got my thumbs up!
1/2 cup of hot water
600g pork fillets, tenderised, bite sizes
1 papaya 650g
1 large carrot, slice with a peeler
45g peanuts, roughly chopped
CHILLI & TAMARIND DRESSING
4 cloves of garlic, chopped finely
2 red chillies, chopped finely
200g tamarind paste
1/2 cup lime juice
4 shallots, 2 sliced, 2 chopped finely
1/3 cup palm sugar
Make chilli and tamarind dressing. Combine all ingredients.
Place the water in a frying pan with 1/2 cup of chilli & tamarind dressing. Bring to boil. Add pork pieces and fry for approx 2-3 minutes until tender. Remove and keep warm.
Peel the papaya and slice pieces with a peeler. Set aside.
Heat oil in frying pan and stir fry carrots until lightly softened.
Place the cooked pork, carrots, papaya and nuts in a serving plate. Mix delicately. Add the rest of the dressing in a pan and fry lightly. Drizzle the dressing on the pork dish and serve.