Yum Muu Yang Polamai ยำหมูย่างผลไม้ Grilled Pork And Stone Fruit Salad

I have no idea why such a delicious dish was not posted closer to the date when it was first prepared... a question best leave to the X-File team.

I know we won't be getting any stone fruit here in Australia for a few more months but then I do have my readers over the northern hemisphere who are enjoying the abundance of stone fruits at the moment. Other seasonal fruits can be used of course; pineapple, kiwi fruit and rock melon is another combination that will work very well and if you are in the tropics, why not take advantage of the huge array of tropical fruits you have over there?

You may use the classic marinade (garlic, coriander root, white peppercorns and salt) with other meats of your choice. Seafood such as tuna, salmon and trout are also fantastic substitutes. Feel free to experiment with the ingredients available to you, remember sanuk (fun) is a crucial ingredient of a successful Thai salad.

Serve this refreshing salad as part of a Thai meal - with one of the two Thai curries (massaman curry with beef or panang chicken) I posted recently perhaps? If you are a fan of using fruits in savoury dishes, you might also want to check out my spicy prawns salad with stone fruits and corn.

recipe from the tummies' kitchen
oven preheated at 200 C (conventional)
serves 4 to 6 as part of a Thai meal
you'll need;
2 pieces of pork fillets ( ~400g)
2 tsp of salt
2 cloves of garlic
2 coriander roots
2 tsp of white peppercorns
2 nectarines, stones removed and sliced
2 white peaches, stones removed and sliced
2 peaches, stones removed and sliced
1 small cucumber, sliced
2 spring onions, diagonally sliced
1/2 red onion or 3 shallots, sliced
a handful of mix lettuce leaves
4 soft boiled eggs, peeled and quartered
1/3 cup of cashew nuts, toasted

for the dressing;

2 coriander roots, chopped 

5 to 8 bird chilies, chopped

3 cloves of garlic, chopped

3  tbs of castor sugar

3 tbs of fish sauce

6 tbs of lime juice

pinch of salt

Pound garlic, coriander roots and white peppercorns with salt to a course paste, marinate pork with the paste for at least an hour.

Roast cashew in the oven for 15 minutes, allow to cool. For the dressing - place all ingredients in a bowl and mix well, it should taste hot, salty, sour, and sweet.

Prepare the rest of the ingredients and place in a large salad bowl.

Pan fry pork fillets with a little oil for 30 seconds on each side, transfer the pan to the hot oven and cook for 12 to 15 minutes. Allow to rest before slicing.

Add pork slices to the salad bowl, pour 1/2 of the dressing over and mix well. Top with egg wedges and sprinkle the cashew over. Leftover dressing can be kept refrigerated for a week.