Papaya salad with pork crispy cook recipe in my countryside - Polin lifestyle
- 9 months ago
Papaya salad with crispy pork is a delicious and popular dish in many Southeast Asian countries, including Cambodia. Given your request for a recipe from the "Polin lifestyle" in your countryside, I'll provide you with a traditional Cambodian-style papaya salad with crispy pork. Keep in mind that local variations might exist, and this recipe is meant to represent a typical Polin lifestyle version.
Ingredients for Papaya Salad:
1 green papaya (medium-sized), shredded or julienned
2-3 cloves of garlic, minced
2-3 Thai bird chilies (adjust according to your spice preference), minced
2 tablespoons fish sauce
1 tablespoon palm sugar (you can use brown sugar as a substitute)
1 tablespoon tamarind paste
2 tablespoons lime juice
2-3 cherry tomatoes, halved
A handful of long beans, cut into 1-inch pieces
A handful of roasted peanuts, coarsely chopped
Fresh coriander leaves for garnish
Fresh lettuce leaves for serving
Ingredients for Crispy Pork:
500g pork belly, sliced into thin strips
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon garlic powder (or 2-3 cloves of minced garlic)
1/2 teaspoon ground black pepper
1/2 cup cornstarch or tapioca flour (for coating)
Instructions:
Marinate the Pork:
In a bowl, combine the sliced pork belly with fish sauce, soy sauce, oyster sauce, sugar, garlic powder (or minced garlic), and ground black pepper. Mix well and let it marinate for at least 30 minutes (or longer for better flavor).
Prepare the Dressing:
In a small bowl, mix minced garlic, minced Thai bird chilies, fish sauce, palm sugar, tamarind paste, and lime juice. Stir until the sugar dissolves.
Fry the Crispy Pork:
Heat a sufficient amount of oil in a deep frying pan or wok over medium-high heat.
Coat the marinated pork strips with cornstarch or tapioca flour.
Fry the pork strips in batches until they are crispy and golden brown. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare the Papaya Salad:
In a large mixing bowl, combine the shredded or julienned green papaya, halved cherry tomatoes, and long beans.
Pour the dressing over the ingredients in the bowl and toss everything together until well combined.
Serving:
Arrange fresh lettuce leaves on a serving plate.
Place the prepared papaya salad on top of the lettuce leaves.
Sprinkle the coarsely chopped roasted peanuts over the salad.
Add the crispy pork strips on the side or on top of the salad.
Garnish with fresh coriander leaves.
Enjoy your delicious papaya salad with crispy pork, a delightful dish that offers a combination of flavors and textures, perfect for the Polin lifestyle in your countryside!
Ingredients for Papaya Salad:
1 green papaya (medium-sized), shredded or julienned
2-3 cloves of garlic, minced
2-3 Thai bird chilies (adjust according to your spice preference), minced
2 tablespoons fish sauce
1 tablespoon palm sugar (you can use brown sugar as a substitute)
1 tablespoon tamarind paste
2 tablespoons lime juice
2-3 cherry tomatoes, halved
A handful of long beans, cut into 1-inch pieces
A handful of roasted peanuts, coarsely chopped
Fresh coriander leaves for garnish
Fresh lettuce leaves for serving
Ingredients for Crispy Pork:
500g pork belly, sliced into thin strips
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon garlic powder (or 2-3 cloves of minced garlic)
1/2 teaspoon ground black pepper
1/2 cup cornstarch or tapioca flour (for coating)
Instructions:
Marinate the Pork:
In a bowl, combine the sliced pork belly with fish sauce, soy sauce, oyster sauce, sugar, garlic powder (or minced garlic), and ground black pepper. Mix well and let it marinate for at least 30 minutes (or longer for better flavor).
Prepare the Dressing:
In a small bowl, mix minced garlic, minced Thai bird chilies, fish sauce, palm sugar, tamarind paste, and lime juice. Stir until the sugar dissolves.
Fry the Crispy Pork:
Heat a sufficient amount of oil in a deep frying pan or wok over medium-high heat.
Coat the marinated pork strips with cornstarch or tapioca flour.
Fry the pork strips in batches until they are crispy and golden brown. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare the Papaya Salad:
In a large mixing bowl, combine the shredded or julienned green papaya, halved cherry tomatoes, and long beans.
Pour the dressing over the ingredients in the bowl and toss everything together until well combined.
Serving:
Arrange fresh lettuce leaves on a serving plate.
Place the prepared papaya salad on top of the lettuce leaves.
Sprinkle the coarsely chopped roasted peanuts over the salad.
Add the crispy pork strips on the side or on top of the salad.
Garnish with fresh coriander leaves.
Enjoy your delicious papaya salad with crispy pork, a delightful dish that offers a combination of flavors and textures, perfect for the Polin lifestyle in your countryside!