Ingredients

Instructions

1. 1

   In a mixing bowl, combine the thinly sliced pork with minced lemongrass, garlic, 2 tablespoons of fish sauce, brown sugar, and vegetable oil. Toss well to coat and let marinate for at least 15 minutes.

2. 2

   While the pork marinates, prepare the dressing. In a small bowl, whisk together the lime juice, the remaining 2 tablespoons of fish sauce, and 1 tablespoon of sugar (optional, for balance) until dissolved. Add sliced chili if you like heat.

3. 3

   Heat a large skillet or wok over medium-high heat. Once hot, add the marinated pork in a single layer. You may need to do this in two batches to ensure the meat sears rather than steams.

4. 4

   Cook the pork for 3-4 minutes on each side until it is cooked through and develops a rich, golden-brown caramelization. Remove from heat.

5. 5

   In a large serving bowl, assemble the bed of salad greens, cucumber slices, shredded carrots, and fresh mint leaves.

6. 6

   Top the vegetables with the warm caramelized pork.

7. 7

   Drizzle the prepared dressing over the salad just before serving and toss gently to combine.

8. 8

   Garnish generously with the crushed roasted peanuts for texture.