Ingredients

Instructions

1. 1

   In a medium bowl, combine the sliced pork, minced lemongrass, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Let marinate for at least 15 minutes.

2. 2

   While the pork marinates, prepare the dressing by whisking together the lime juice, remaining 3 tablespoons fish sauce, remaining 2 tablespoons sugar, minced garlic, and chili in a small bowl until the sugar dissolves.

3. 3

   Heat the vegetable oil in a skillet over medium-high heat. Add the marinated pork in a single layer (do this in batches if necessary).

4. 4

   Sear the pork without moving it for 2 minutes to develop a crust, then stir-fry for another 3-4 minutes until cooked through and caramelized. Remove from heat and let cool slightly.

5. 5

   In a large salad bowl, combine the julienned green mango, carrot, mint, and cilantro.

6. 6

   Add the warm cooked pork to the salad bowl.

7. 7

   Pour the dressing over the salad and toss well to coat every ingredient.

8. 8

   Transfer to serving plates and garnish generously with crushed roasted peanuts immediately before serving.