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Minced pork, mango, fresh herbs salad


For 4 servings:

200g minced pork
1 big fresh mango, peeled and diced
1 head iceberg salad

20g fresh mint, basil and coriander
3-4 pcs shallots, chopped
8pcs cherry tomatoes, cut in halves
2 tablespoon extra virgin olive oil
Juice of 1 lemon or lime
A drop of ponzu sauce or light soy sauce
Sea salt and freshly cracked black pepper

Cooking Method

  1. In a pan with hot olive oil, quickly sear the minced meat. Season with salt and pepper and put aside to drain the extra fat.  
  2. In the same pan, gently sweat the shallot with some more oil till soft then set aside to cool.
  3. Season the shallot with salt, pepper and a pinch of sugar.
  4. Blend 1/3 of the diced mango with lemon or lime juice. Strain. 
  5. In a big bowl, mix the remaining diced mango with the blended mango juice.
  6. Add all the fresh herbs chopped or just shredded by hand, the cherry tomatoes, the seared minced pork and some lettuce cut in julienne.
  7. Toss and season with salt and pepper and a drop of ponzu sauce.
  8. Serve in a nice big iceberg lettuce leaf.
Recipe by Chef Oscar Pasinato & La Galerie De Dietrich

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