This Southeast Asian–influenced dish is perfect for summer dining: it is light and refreshing, with tangy sweet-and-sour flavors. I love green papaya, an ingredient that has an appealing crunch and natural sweetness. Lemongrass, another one of my favorite Southeast Asian ingredients, adds a wonderful lemony fragrance. I cook with both at my restaurant.
Recipe information
Yield
serves 4
Ingredients
Pork Marinade
1
1
1
1
2
4
4
12
Green Papaya Salad
1
1
1
1
Dressing
6
2
2
1
10
4
4
4
Need to make a substitution?
Preparation
Step 1
To make the marinade, combine all the ingredients in a bowl. Add the pork and mix well. Cover and refrigerate for 20 minutes.
Step 2
In the meantime, to prepare the green papaya salad, place all the ingredients in a bowl and toss to combine.
Step 3
To prepare the dressing, place all the ingredients in a small bowl and whisk to combine. Drizzle over the salad and toss to combine thoroughly.
Step 4
Heat a grill or grill pan over high heat. Add the pork and cook on each side for 1 minute, or until cooked through. Transfer the pork to a plate and cover to keep warm.
Step 5
Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well.
Step 6
To assemble, arrange 1 cup of lettuce on each of 4 plates. Divide the noodles among the plates and place on top of the lettuce. Add one-fourth of the green papaya salad and pork to each plate. Garnish with the cilantro and toasted peanuts.