Ingredients with Measurements:
- 1 lb boneless pork loin, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg, beaten
- 1/4 cup milk
- 2 cups vegetable oil
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup roasted peanuts, chopped
Special equipment needed:
- Deep fryer or large pot
- Wire rack
- Mixing bowls
- Salad bowl
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and onion powder.
2. In another mixing bowl, whisk together the egg and milk.
3. Dip each piece of pork into the egg mixture, then coat it in the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Once the oil is hot, fry the pork pieces in batches for 3-4 minutes or until golden brown and cooked through.
6. Remove the pork from the oil with a slotted spoon and place it on a wire rack to drain excess oil.
7. In a salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, cilantro, and mint leaves.
8. Top the salad with the fried pork pieces and chopped roasted peanuts.
9. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 487
- Fat: 30g
- Carbohydrates: 27g
- Protein: 28g
Substitutions for ingredients:
- Pork can be substituted with chicken or shrimp.
- Mixed greens can be substituted with any leafy greens of your choice.
- Cherry tomatoes can be substituted with grape tomatoes or diced tomatoes.
- Cucumber can be substituted with zucchini or bell pepper.
- Red onion can be substituted with shallots or green onions.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado or mango for a tropical twist.
- Use a different dressing, such as a Thai peanut sauce or a sweet chili vinaigrette.
- Add cooked rice noodles for a heartier salad.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork to ensure a crispy coating.
- Use a wire rack to drain excess oil from the fried pork.
- Toss the salad with the dressing just before serving to prevent the greens from wilting.
Storage instructions:
- Store any leftover salad and fried pork separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the fried pork in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or peanuts.
Garnishes:
- Chopped herbs, such as cilantro or mint
- Chopped roasted peanuts
- Sliced avocado or mango
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the pork is not crispy enough, make sure the oil is hot enough before frying.
- If the pork is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use a thermometer to check the temperature of the oil before frying.
Food history:
- Kai Tord Gup Moo Salad is a Thai-inspired dish that combines crispy fried pork with a refreshing salad.
Flavor profiles:
- Crispy, savory, and slightly spicy pork paired with fresh and tangy greens.
Serving suggestions:
- Serve the salad as a main dish or as a side dish to a larger meal.
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Region: Thai