Thai · Lunch
Spicy Pork Rind Salad
A Thai northeastern-style salad tossing crisp-fried pork rinds with a sharp lime, fish sauce and chili dressing, plus shallot, scallion, toasted rice powder and mint. Sour, salty, hot and crunchy in every bite, served cold as a bold appetizer alongside sticky rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
423Calories
24.8gProtein
27gFat
15.2gCarbs
6.5gSugar
2.1gFiber
1883mgSodium
51mgChol
9.2gSat Fat
328mgPotassium
47mgCalcium
2.2mgIron
0.6mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice shallot and scallion thinly, tear mint leaves, and pick cilantro leaves; set all aside.
2
Toast dried chili flakes in a dry skillet over medium-low heat for 30 seconds, shaking constantly, until darkened and fragrant.
3
Whisk lime juice, fish sauce and sugar in a bowl until sugar dissolves and dressing tastes balanced between sour, salty and sweet.
4
Add pork rinds, shallot, scallion, chili flakes and rice powder; toss briefly so rinds coat evenly but stay crisp.
5
Fold in mint and cilantro gently until distributed, keeping herbs whole and visible.
6
Plate
Pile salad onto a small plate and serve immediately while pork rinds are still crackling crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g pork rinds, roughly broken into bite-sized pieces
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp dried chili flakes
- 2 tbsp2 tbsp toasted rice powder
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp fresh mint leaves
- 2 tbsp2 tbsp fresh cilantro leaves
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp MSG (optional)
