Thai Pork And Pineapple Salad - cooking recipe

Ingredients

1 lb pork loin, cut into thick slices
1 tbsp dried lemongrass
2 cloves garlic, minced
1 None small red chili, seeded, finely chopped
2 tbsp vegetable oil
3 None shallots, finely sliced
1/4 cup fish sauce
1/4 cup lime juice
2 tsp sugar
3 None green onions, finely sliced
1/3 cup fresh mint leaves
1 cup fresh cilantro leaves
1/2 None small pineapple, peeled, thinly sliced

Preparation

Place pork in a shallow dish. Combine lemongrass, garlic and chili in a small bowl to make a paste. Rub over pork then cover and marinate for 1 hour.
Rub pork with 1 tbsp oil, scraping off paste. Heat a frying pan over high heat. Cook pork for 5-10 mins, turning halfway through cooking, until cooked to your liking. Cover with foil and set aside to rest.
Meanwhile, toss shallots with remaining oil. Arrange on a heatproof plate and microwave on HIGH (100%) for 5 mins, until starting to color. Continue to cook, checking every 1-2 mins, until golden brown and crisp. Let cool.
In a small bowl, whisk together fish sauce, lime juice, sugar, green onions and herbs. Arrange pineapple on serving plates. Top with pork then drizzle with dressing. Garnish with crispy shallots.