Start with lightly dressed crisp chilled salad greens. Mound fresh pineapple chunks on top. Brown ground pork or turkey and season with JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce. Spoon the hot spiced meat mixture over the cold, refreshing chunks of fruit for a sunny salad that vibrates with contrasting textures and explosive flavors.
The inspiration for this salad comes from a Thai appetizer that pairs fresh pineapple with hot spiced pork and peanuts. The flavor marriage is magical. Try it in this salad for lunch or a light supper. It’s surprisingly easy for such a big payoff.
Hot and Cold Pork and Pineapple Salad
Use fresh pineapple (not canned) to get the full effect of the flavor and textural contrasts. Serve with sesame rolls or bread sticks.
Makes 2 main-dish servings2 tablespoons rice vinegar 1 teaspoon sugar 6 cups (about 6 oz.) baby or bite-sized pieces salad greens, rinsed and crisped 2 cups fresh pineapple chunks (3/4- inch) 2 tablespoons vegetable oil 8 ounces ground pork or ground turkey 1/2 cup chopped water chestnuts or jicama 1/2 cup thinly sliced green onions 1/4 cup Jade Sichuan Peanut Sauce or Mekong Ginger Sauce, or to taste
1. In a large bowl, mix the vinegar and sugar. Add the salad greens and lightly mix together. Place half the salad on each of 2 dinner plates. Mound half of the pineapple in center of each salad.
2. Set a 12-inch frying pan over high heat. When the pan is hot, add the oil and rotate the pan to spread oil Add the pork and stir-fry until the meat is browned and crumbly, 3 to 4 minutes. Add the water chestnuts and green onions. Stir until hot, about 30 seconds. Stir in Jade Sichuan Peanut Sauce or Mekong Ginger Sauce to taste. Spoon half of the meat mixture over each salad. If desired, drizzle with more JADE sauce to taste.