Hot and sour pork and papaya salad recipe

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  • Serves 4
  • 20 mins to prepare and 15 mins to cook, plus marinating and resting
  • 417 calories / serving
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Passionate about using seasonal ingredients and intrigued by the idea of using papaya in your cooking? This recipe shows you how to make the most of this exotic fruit by adding it to a fragrant sweet and sour marinade and pairing with tender pork and fresh veg.

Put a quarter of the papaya flesh into a food processor along with the garlic, ginger, tamarind paste, sugar and fish sauce and whizz to a smooth, loose paste.

Pour half the paste into a bowl and add the oil. Mix well. Put the pork fillet in a large shallow bowl and pour over the paste and oil mixture. Cover and set aside to marinate for a few hours in the fridge. Cover the remaining paste and set aside in the fridge.

When you’re ready to cook, preheat the grill to its highest setting. Grill the pork for 15 minutes, turning every few minutes, until it begins to blacken on the outside and is cooked through. Set aside on a plate and cover with foil to rest for 10 minutes.

Meanwhile, bring a pan of salted water to the boil and blanch the beansprouts for 1-2 minutes until hot throughout. Drain and set aside to cool a little. Slice the carrot ribbons into thin noodles and slice the remaining papaya. Toss the papaya with the beansprouts and carrot noodles in a large bowl. Add the chillies, peanuts, and herbs. Let down the remaining paste with a little water to make a dressing, then add to the bowl and toss with the salad ingredients. Add the lime juice to taste.

Slice the cooked pork and arrange the salad on a large platter. Top the salad with the pork slices to serve.

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Recipe taken from the SORTEDfood recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video

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  • Ingredients

  • 2 papayas, peeled, halved and seeds removed
  • 1 garlic clove
  • 15g (1/2oz) fresh ginger, roughly chopped
  • 2 tbsp tamarind paste
  • 1 tbsp brown soft sugar
  • 1 tbsp fish sauce
  • 1 tbsp groundnut oil
  • 600g (1lb 2oz) pork fillet
  • 200g (7oz) beansprouts
  • 2 carrots, cut into ribbons
  • 2 red chillies, sliced
  • 50g (2oz) roasted peanuts
  • bunch mint, roughly torn
  • 6 coriander sprigs, roughly torn
  • 2 basil sprigs, roughly torn
  • 2 tbsp lime juice
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  • Energy 1744kj 417kcal 21%
  • Fat 15.2g 22%
  • Saturates 3.8g 19%
  • Sugars 27.1g 30%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 29.8g Protein 38.7g Fibre 7.1g

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