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Condensed Milk Pork & Cucumber Salad

May 1, 2018 by Lovoni +

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Even if you love Thai food, you might never have seen Condensed Milk Pork & Cucumber Salad on any Thai restaurant menu. This recipe is adapted from Thai chef Kris Yenbamroong, author of ‘Night + Market – Delicious Thai Food to Facilitate Drinking & Fun-Having Amongst Friends‘. Kris owns a couple of restaurants out in LA, California but hie recipe hale from the countryside & streets of Thailand. Recently my cookbook club & I got together at one of the other member’s homes to cook some recipes from this cookbook. This was the recipe I chose. 

Condensed Milk Pork & Cucumber Salad.

To select what recipes I was going to make for our cookbook club lunch I opened the cookbook & Condensed Milk Pork & Cucumber Salad is the page I opened to. The recipe is easy but with pretty wonderful results. The pork is firstly cut into steaks then marinated in coconut milk, sweetened condensed milk, curry powder, turmeric & soy sauce. Then the pork is cooked on a really hot barbecue grill because you want some of those sugars to caramelize & char. 

Condensed Milk Pork & Cucumber Salad.

The method of cutting the pork into steaks, marinating them, grilling them over high heat then cutting the cooked meat into thin strips according to the author, is supposed to emulate satay skewers without having to fiddle around threading the chicken onto skewers. An idea I loved because I usually find skewering meat or veggies terribly tedious. 

Condensed Milk Pork & Cucumber Salad.

The cucumber salad with pork is served with is really simple. Although I did tart it up a little by adding some fish sauce, sesame oil & fresh chili because I thought it needed a boost in flavor from its original recipe. 

Condensed Milk Pork & Cucumber Salad.

The whole recipe came together pretty effortlessly & certainly warrants cooking it for a crowd because most of it can be made ahead of time & it does make a generous amount. When I made it the second time at home, I cooked coconut rice to accompany it. Steamed jasmine rice would be more than adequate if you don’t have any extra coconut milk. If you need a coconut rice recipe, here’s one. 

Condensed Milk Pork with Cucumber Salad

May of the recipes in the cookbook might be a little time consuming for many people (yours truly included). That was the conclusion of our cookbook club. The recipes are inspiring though & you can adapt them to suit your style of cooking. The author does talk about this throughout the cookbook & gives ideas for shortcuts. I think I lucked out because this recipe was easy & straightforward with good, although somewhat mild flavors. I was really pleased with the results. Here’s my version of Condensed Milk Pork with Cucumber Salad. Give it a crack & let me know what you thought. Cheers for now, oh, Thai beer is pretty darn good served with this or any light, crisp beer. 

 

 

 

 

Condensed Milk Pork with Cucumber Salad

Condensed Milk Pork with Cucumber Salad
2018-05-01 03:58:03
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Ingredients
  1. 14 oz (398ml) can coconut milk
  2. 14 oz (398ml) can sweetened condensed milk
  3. 1/4 cup grated palm sugar or brown sugar
  4. 1/4 cup soy sauce
  5. 2 teaspoons ground turmeric
  6. 2 teaspoons curry powder
  7. 2 teaspoons salt
  8. a good pinch of pepper
  9. 2 lbs (907g) pork butt (shoulder), cut into 1/2-inch (1.2cm) steaks
  10. CUCUMBER SALAD
  11. 1/4 cup white vinegar
  12. 1/4 cup granulated sugar
  13. 1 tablespoon fish sauce
  14. 1 teaspoon sesame oil
  15. 1 English (telegraph) cucumber
  16. 2 small red chilies, thinly sliced
  17. 1/2 cup coarsely grated carrot
  18. 1/2 cup thinly sliced red onion or shallot
  19. 1/4 cup roughly chopped cilantro (coriander) leaves & stems, extra leaves for garnish
  20. 2 tablespoons toasted sesame seeds
Instructions
  1. Combine coconut milk, sweetened condensed milk, sugar, soy sauce, turmeric, curry powder, salt & pepper in a glass baking dish or large bowl. Add the pork steaks & stir to ensure each steak is coated & submerged in the marinade. Cover & marinate in the fridge for 8 hours or overnight if time permits.
  2. Preheat a well-greased grill (barbecue grill) to high – you want to the grill hot as possible. Grill the pork steaks for 4 to 5 minutes each side or starting to caramelize, discarding the marinade. Cover & let rest for 5 to 10 minutes before cutting into strips.
  3. To make the salad: Combine the vinegar & sugar in a small saucepan. Bring a boil & let boil, uncovered, for about 5 minutes or until the sauce is about the consistency of maple syrup (it will thicken on cooling).
  4. Add fish sauce & oil. Pour into a medium sized bowl; let cool.
  5. Cut cucumber in half lengthways. Scoop out & discard seeds using a melon baller or spoon. Thinly slice cucumber & add to the cooled vinegar mixture. Add chili, carrot, onion & cilantro; stir to combine. The salad can be made a couple of hours ahead of time.
  6. Arrange the strips of pork on a serving platter. Scatter the cucumber salad over the pork. Sprinkle with sesame seeds & cilantro leaves. Serves 6.
By Kris Yenbamroong
Fresh Hunger https://freshhunger.com/

 

 

 

 

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Filed Under: Bacon & Pork, featured, Grilling, Lunch, Mains, Salads, Seasonal - spring & summer Tagged With: cucumber salad, grilled pork, Thai pork, thai salad

Comments

  1. Jasha Skousbol says

    January 14, 2021 at 5:13 pm

    Hi Lovoni. I live in St., Albert, Alberta and I used to make your recipes from Simple, Fresh, Delicious TV show which I absolutely loved! We still make your Mussel recipe which is hubby’s favourite! For this recipe, can I use Pork Tenderloin or Pork Loin! WE MISS YOU IN CANADA!!!!

    • Lovoni says

      January 15, 2021 at 10:20 am

      I’ve had so many people message me asking for recipes from my show I’m trying to include more of them on Fresh Hunger for people. I miss Canada too. Beautiful Alberta. I miss the food and being so close to the mountains. I don’t miss the long winters. Pork tenderloin would be a good substitute. Pork loin will dry out too fast. I use pork shoulder because it stays moist – largely due to the fat content. This is one of my favourite recipes on Fresh Hunger. I hope you enjoy it. Cheers, Lovoni xo

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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