Go Back Email Link
–+ servings
Sliced seared pork loin topped with chopped peanuts on a chopped green salad with tomato and cucumber, in a blue and white patterned bowl, with a small bowl of white rice sprinkled with sesame seeds beside it.
Be the first to rate this.

Thai Pork Salad with Lime and Chilli Dressing

Thai pork salad in about 20 minutes: BBQ pork, chopped herbs, a lime and chilli dressing and low carb rice that only needs a kettle.
Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Hands-on 20 minutes
Total Time 25 minutes

Equipment

  • Kettle
  • BBQ plate (or frying pan)
  • Chopping board and knife
  • Serving bowl
  • Heatproof container with a lid
  • Mason jar

Ingredients

Salad

  • 100 g Lebanese cucumber cut into roughly 1 cm pieces
  • 50 g tomato cut into roughly 1 cm pieces
  • 1 bunch fresh coriander (about 50-70 g), finely chopped
  • ½ bunch fresh mint leaves picked and finely chopped

Dressing

  • 1 long red chilli finely sliced (start with half, add more to taste)
  • 2 teaspoons lime juice
  • ½ teaspoon lime zest
  • 1 teaspoon Lakanto golden monkfruit sweetener
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil

Pork

  • 300 g pork loin steak
  • 1 teaspoon avocado oil for brushing
  • 2 tablespoons roasted peanuts roughly chopped

Rice

  • 1 packet (80 g) Qetoe low carb rice
  • boiling water enough to cover the rice by about 1 cm
  • ½ teaspoon toasted sesame seeds

Instructions

Make the rice

  • Boil the kettle.
  • Tip the Qetoe rice into a heatproof container.
  • Pour over enough boiling water to cover the rice by about 1 cm.
  • Put the lid on and leave it for the soak time on the packet while you do the rest.

Make the dressing

  • Finely slice the chilli. Use half for a mild dressing.
  • Put the lime juice, lime zest, sweetener, fish sauce and sesame oil in a mason jar.
  • Add the chilli.
  • Put the lid on and shake until the sweetener has dissolved.

Cook the pork

  • Heat the BBQ plate to medium-high.
  • Pat the pork dry with paper towel.
  • Brush both sides lightly with avocado oil.
  • Cook for 5 minutes per side, until the pork reaches 70°C in the middle. No thermometer? The thickest part should look pale with no raw pink, and the juices should run clear.
  • Move the pork onto the chopping board and rest it for 5 minutes, about half the cooking time. That's roughly as long as the salad takes to make.
  • Slice the pork across the grain into strips about 1 cm thick.

Make the salad

  • Put the cucumber, tomato, coriander and mint in the serving bowl.
  • Pour over half the dressing.
  • Toss until the leaves are coated.

Put it together

  • Spoon the salad onto two plates.
  • Lay the sliced pork on top.
  • Pour over the rest of the dressing and any juices from the chopping board.
  • Scatter over the chopped peanuts.
  • Serve the rice on the side, sprinkled with the sesame seeds.

Notes

  • No BBQ? Cook pork stir fry strips in a very hot pan with a little avocado oil, about 2 minutes a batch. Cook in batches so they brown.
  • Leave out the rice and the carbs drop to about 3 g per serving.
  • Peanut-free: leave them off or use toasted pepitas.
  • Keep the pork, salad and rice in separate containers. Fridge at 5°C or below, eat within 3 days. Cooked rice within 2 days, though Qetoe rice is best made fresh and eaten straight away. Skip the freezer for this one.
Calories: 2019kcal
Course: Main Course
Cuisine: Asian-inspired
Keyword: keto rice, low carb Thai salad, Thai pork salad
Spoon Rating: More Spoons
Protein: Pork
Bonus Spoons: ⏲Fast Feed
Diet: Dairy Free, Keto, Low Carb

Nutrition

Calories: 2019kcal | Carbohydrates: 6g | Protein: 45g | Fat: 28g