Crispy Thai Pork with Cucumber Salad

basilchilecilantrocucumberfish sauceground porklimemintreader's choice weeksoy saucethaipork

Bon Appétit
4 Servings



Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside.

Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes.

Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice.

Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.