Thai Pork Salad, Crackling
As seen on TV
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Who made this dish?
Thai-inspired grilled pork marinated in soy, ginger and honey with crispy pork skins on a salad of sugar snap peas, lettuce, mint, fennel and Thai basil, topped with a deep-fried rice paper and served with a lime and sesame dressing.
Jhane: "I'm making a Thai grilled pork salad. It's gonna have lots of fresh herbs, it's gonna have a zingy dressing, and I'm doing some crispy pork skin on top."
Jhane: "I went on a backpacking trip around Southeast Asia. It's the kind of food that I would love to cook one day in my own pub or restaurant."
Anna: "You are really masterful with flavour and texture. You have here the crunch of the pork and then the slight spongy crunchiness of the cracker and vibrancy of the mint and the fennel. If I was out at a great Thai restaurant and this was served to me, I would think that somebody who really knew their stuff was at the stoves."
Jay Rayner: "This is exactly what I was hoping for when I set the salad challenge. You've got two ways with pork, one of which is crispy crackling, and it is crispy. This dressing — I could take a pot of this and have it as a sipping dressing. It's sweet and it's sour and it's hot. It's everything you want from that kind of Thai fish sauce dressing. Jhane, you've done everything." Jhane went through to knockout week.
