{"id":44712,"date":"2022-01-20T05:15:23","date_gmt":"2022-01-20T05:15:23","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-tailandesa-de-cerdo-y-mango-con-aderezo-de-mango-y-menta\/"},"modified":"2024-07-29T14:15:59","modified_gmt":"2024-07-29T18:15:59","slug":"ensalada-tailandesa-de-cerdo-y-mango-con-aderezo-de-mango-y-menta","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-tailandesa-de-cerdo-y-mango-con-aderezo-de-mango-y-menta\/","title":{"rendered":"Ensalada tailandesa de cerdo y mango con aderezo de mango y menta"},"content":{"rendered":"

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Ensalada tailandesa de cerdo y mango con aderezo de mango y menta<\/h2>\n

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  • 1 pork tenderloin<\/li>\n
  • 2 tbsp Thai red curry paste<\/li>\n
  • 4 cups shredded coleslaw mixture (cabbage and carrots)<\/li>\n
  • 4 cups chopped romaine<\/li>\n
  • 1 cup baby bok choy (dark green leaves only)<\/li>\n
  • 2 large ripe mangos, peeled, pitted, and diced<\/li>\n
  • 1 cup matchstick pieces red bell pepper<\/li>\n
  • 2 tbsp thin matchstick pieces peeled fresh ginger<\/li>\n<\/ul>\n

    Mango Mint Dressing<\/h4>\n
      \n
    • 1 tbsp think matchstick pieces peeled fresh ginger<\/li>\n
    • 1 medium peeled and chopped shallot<\/li>\n
    • 1 sliced green onion<\/li>\n
    • 1\/4 cup rice vinegar<\/li>\n
    • 2 tbsp vegetable oil<\/li>\n
    • 2 tsp sesame oil<\/li>\n
    • 1\/2 tsp salt<\/li>\n
    • 1 tbsp fresh mint leaves<\/li>\n<\/ul>\n<\/div>\n
      \n

      To Prepare the Pork<\/h4>\n
        \n
      1. Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat.<\/li>\n
      2. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160\u00b0F, as measured with an instant-read thermometer.<\/li>\n
      3. Remove from grill and let cool slightly.<\/li>\n<\/ol>\n

        To Prepare the Salad<\/h4>\n
          \n
        1. Cut pork into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger.<\/li>\n
        2. Drizzle with dressing and toss well to coat.<\/li>\n<\/ol>\n

          To Prepare the Mango-Mint Dressing<\/h4>\n
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          1. Puree mango, shallot, and green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth.<\/li>\n
          2. Add fresh mint leaves and pulse until mint is chopped.<\/li>\n<\/ol>\n<\/div>\n
            <\/div>\n
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            Almuerzo, Cena, Ensalada<\/div>\n
            Tailand\u00e9s<\/div>\n
            Pork<\/div>\n<\/div>\n<\/div>\n

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