Thai Green Pork Salad with Green Mango

Adapted from the original fast recipe by the Australian Gourmet Traveler.



  • 4 Pork Scotch Fillets Steaks
  • 1 cup mint, loosely packed
  • 1 cup coriander, loosely packed
  • 1 cup Thai basil, loosely packed
  • 2 green mangoes, finely shredded
  • 3 spring onions
  • 3 red shallots, shredded
  • 3 kaffir lime leaves, shredded
  • Juice of 2 1/2 limes
  • 2 tbsp fish sauce
  • 1 tbsp ground chili
  • 1 Lebanese cucumber, peeled and sliced into large batons

Coriander Marinade:

  • 2 coriander roots, scraped
  • 1 1/2 cups coarsely chopped coriander
  • 3 garlic cloves, finely chopped
  • 1 lemongrass stalk (white part only), finely chopped
  • 2 tbsp light palm sugar, coarsely crushed
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce


  • Combine coriander marinade, combine ingredients in a food processor and process to a smooth paste.
  • Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
  • Heat a barbecue or char-grill pan to medium high heat.
  • Drain the pork, then grill until cooked through (approx 3-4 minutes on each side). Leave to rest for 5 minutes, then thinly slice.
  • Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chili in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve into individual bowls.
  • Serves 4-6 people.

Click here to view the original recipe.