Vietnamese pork with papaya salad

This dish was inspired by my husbands’ recent trip to Vietnam. I’d never tried papaya before and it’s not something I’ve often seen in the shops but I spotted it this week so had to try this out! And it is absolutely delicious and so so easy to make! This recipe serves 2.


40 minutes


3 pork steaks

1 large spring onion

1 thumb-sized piece of ginger

1 tbsp garlic-infused oil

1 lime

For the marinade:

2 tbsps gluten free soy sauce

1 tbsp fish sauce

1 tbsp mirin

Juice of one lime

For the salad:

1/2 red cabbage

2 carrots

1/2 papaya

2 tbsps gluten free soy sauce

2 tbsps fish sauce

1 tsp peanut butter

Pinch of sugar


Cut the pork into bite size pieces then, in a zip-lock bag, pour the ingredients for the marinade into the bag and add the pork. Leave to rest in the fridge for approx. 30 minutes.

Meanwhile, thinly slice the red cabbage, and julienne peel the carrots and papaya. Add to a bowl with the soy sauce, fish sauce, peanut butter and sugar and mix well.

Once the pork has marinated, add to a pan with the garlic oil, sliced spring onion and chopped ginger and fry for approx. 5 minutes until the pork is cooked through.

Serve with coriander, chopped chilli and crushed peanuts.



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