This salad has a unique contrast of textures and flavors. Tiny bits of sautéed pork are a rich counterpoint to the crunchy bite and sour taste of green mangoes.
Since green mangoes are not always available, tart green apples may be used in their place.
- 2 large green mangoes or 3 tart green apples such as Granny Smith
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1/4 pound finely chopped pork
- 1 tablespoon Thai fish sauce
- 1 1/2 teaspoons sugar
- 1 fresh small red chili pepper, seeded and chopped
- 1 teaspoon dried shrimp powder, optional
- 2 tablespoons chopped dry-roasted peanuts
- 1/2 red onion, thinly sliced
- 1 tablespoon fried shallot flakes, optional
- 1 tablespoon fried garlic flakes, optional
- Peel and pit the mangoes or peel and core the apples. Cut into thin half-moon slices and place in a large bowl. Sprinkle with the lime juice, toss gently to mix and set aside.
- Place a wok over medium-high heat. When it is hot, add the vegetable oil.
- When the oil is hot, add the pork and stir-fry, breaking up any lumps, until it is no longer pink, about 1 minute.
- Stir in the fish sauce, sugar, chili, shrimp powder –if using and peanuts; mix well. Spoon the mixture onto a paper towel-lined plate and let drain and cool.
- Add the cooled pork mixture to the mangoes or apples along with the red onion. Toss gently, cover and chill.
- Transfer the chilled salad to a serving plate. Sprinkle the fried shallot and or garlic flakes over the top, if desired and serve.