1 package Terra Nossa farm pork cutlet (about 10 oz)
4-5 tablespoons fresh lime juice
1 tablespoon fish sauce
¼ cup French shallots (sliced thin) *You could use red onion
15 mint leaves (chopped coarsely)
2 tablespoons fresh cilantro (chopped coarsely)
3 green onions (sliced on an angle)
1 Thai red chili (chopped very small) * add more if you like it hot!
1 teaspoon raw sugar or honey
2 teaspoons olive oil or coconut oil
Season the pork with sea salt and fresh ground pepper and rub the oil onto the cutlets. Grill the cutlets on the BBQ at 400 degrees Fahrenheit for 2-3 minutes on each side; having the cutlets a little pink inside is what you are looking for. Once they are done put them onto a plate and allow them to rest.
Meanwhile make the rest of the salad, in a large bowl add the coarsely chopped mint, cilantro, thinly sliced French shallots and the sliced green onions. In a small bowl add the lime juice, fish sauce, sugar and Thai chili, stir together. Slice the pork into very thin slices on an angle against the grain (this will ensure tenderness), add the meat to the bowl of fresh herbs/onions and then toss your salad with the dressing. Use your hands for this, you want the meat to absorb the dressing.
There you go, that easy and healthy!
*For a low carb version, omit honey/sugar. The authentic version of this salad calls for 1 tablespoon of toasted glutinous rice, many people do not have access to this so that is why I didn’t add it to the recipe. I think toasted peanuts would be a nice crunch to this salad if you do not have toasted glutinous rice.