Thai Pork Salad Wonton Baskets with Pineapple Salsa made using left over roast pork. These pretty little cups of pork salad are a perfect light starter or canape that will set everyone’s taste buds tingling. The spicy pork, fruity salsa and crunchy baskets are a perfect combination of flavours and texture.
Friday was my last day of leave after nearly 3 weeks off work for our Christmas break. Taking advantage of the last free Friday I’d have in a while, I spent the morning staining new boards for my photo shoots (I used them in these photos, what do you think?), had a lovely lunch time catch up with my cousin Jo and prepared a special dinner for my daughter and I. A perfect day all round. Or so I thought!
The moral of this story: determine your loved one’s plans before preparing a fancy dinner for them or you too could be left holding the pork loin (with crispy crackling, golden roasted potatoes and a bright pineapple and avocado salsa) whilst your daughter waltzes out the door with her friends.
I did enjoy my roast pork, even if I had to dine alone. And thankfully I also enjoy creating recipes with left over ingredients so I was up for the challenge of finding a creative way of using the left over pork. Instead of our favourite Thai Lamb Salad that I’d been planning for the weekend, I created a colourful Thai Pork Salad. Inspired by Fat Mum Slim’s recipe for Thai Chicken Salad in Crispy Wonton Cups, I piled the spicy pork mix into delicate wonton baskets that had been baked until golden and crispy and finally topped it all with a vibrant pineapple and avocado salsa. I think you will agree that my Thai Pork Salad Wonton Baskets with Pineapple Salsa don’t look anything like your usual leftovers!
This recipe is really very versatile. If you don’t have or eat pork you can replace it with any other left over cooked meat – chicken or beef would be equally good. And if you don’t have left over meat you can of course prepare some specifically for the recipe. I think this would also be a great way to serve prawns. You can adjust the level of spiciness in the dish by reducing the amount of chilli in the salsa and feel free to use what ever salad vegetables take your fancy. I love the look of the purple cabbage but you could easily substitute it with Chinese cabbage or even iceburg lettuce if that is what you have to hand.
- 12 Wonton Wrappers
- 2 cups of diced left over pork
- 1 lebanese cucumber, diced
- 1 carrot, peeled and grated
- 1/2 red capsicum, deseeded and cut into thin strips
- 1/4 purple cabbage, shredded
- 2 tablespoons fresh coriander leaves, finely chopped
- 2 tablespoons fresh mint leaves, finely chopped
- 1 spring onion, finely sliced
- 1/2 avocado, peeled and diced
- 1/4 fresh pineapple, peeled, cored and diced
- 1 fresh red chilli, diced (and deseeded if desired)
- Juice of 1 lime
- 1 teaspoon caster sugar
- 2 tablespoon rice wine vinegar
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons sweet chilli sauce (or 1 tablespoons hot chilli sauce and 1 tablespoon caster sugar)
- Preheat Oven to 160c.
- Lightly spray 2 x 6 capacity normal size muffin tins with canola spray and press Wonton wrappers into each tray.
- Bake for about 5 mins or until golden and crisp. Cool on a cooling rack.
- FOR THE SALAD: Whilst wonton baskets are in the oven combine pork, carrot, cucumber, capsicum, cabbage and 1 tablespoon each of coriander and mint in a large bowl.
- FOR THE SALSA: Combine pineapple, avocado, spring onion, chilli, lime juice, caster sugar, 1 tablespoon of mint and 1 tablespoon of coriander in a small bowl, set aside for about 1/2 hour to allow flavours to develop if time allows.
- FOR THE DRESSING: Whisk together fish sauce, sesame oil, vinegar, sweet chilli sauce and ginger. Taste and adjust as needed.
- Pour dressing over salad mix and mix until well combined and evenly distributed.
- TO ASSEMBLE: Place large spoonfuls of the salad into cooled wonton baskets, top with a teaspoon of salsa and serve as a starter (3 baskets per serve) or as appetizers.
- MAKE AHEAD: Wonton baskets can be prepared ahead of time and stored in an airtight container for a day or two. The salad and dressing can also be prepared ahead of time and combined shortly before serving. The salsa is best prepared on the day of serving, but can be made an hour or so ahead of serving. The assembled baskets can be made about 1/2 hour before serving, but will start to soften on the bottom after about an hour.
- Servings : 12
- Ready in : 60 Minutes
- Recipe Type : Left Overs, Pork, Salad, Starter, Thai
- Ingredient : Pork