Pork with Spicy Cucumber Salad Recipe

Name: Pork with Spicy Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can unsweetened coconut milk; 1 tablespoon plus 1 teaspoon fish sauce; 1 teaspoon ground coriander; 1 teaspoon curry powder; 1/3 cup plus 1 tablespoon light brown sugar; Two 3/4-pound pork tenderloins; 1/3 cup white vinegar; Salt; 2 Thai, or bird, chiles or serrano chiles, seeded and minced; 1 tablespoon vegetable oil; 1 shallot, minced; 2/3 cup creamy peanut butter; 1 1/2 teaspoons Thai red curry paste; 2 tablespoons boiling water (optional); 1 1/2 tablespoons fresh lime juice; 3 small cucumberspeeled, halved lengthwise, seeded and thinly sliced; 1/4 cup finely chopped cilantro; 2 tablespoons finely chopped basil; 1/3 cup chopped salted peanuts

Servings: persons

One 14-ounce can unsweetened coconut milk
1 tablespoon plus 1 teaspoon fish sauce
1 teaspoon ground coriander
1 teaspoon curry powder
1/3 cup plus 1 tablespoon light brown sugar
Two 3/4-pound pork tenderloins
1/3 cup white vinegar
Salt
2 Thai, or bird, chiles or serrano chiles, seeded and minced
1 tablespoon vegetable oil
1 shallot, minced
2/3 cup creamy peanut butter
1 1/2 teaspoons Thai red curry paste
2 tablespoons boiling water (optional)
1 1/2 tablespoons fresh lime juice
3 small cucumberspeeled, halved lengthwise, seeded and thinly sliced
1/4 cup finely chopped cilantro
2 tablespoons finely chopped basil
1/3 cup chopped salted peanuts

1
In a large bowl, mix 1/2 cup of the coconut milk with 1 tablespoon of the fish sauce, the coriander, curry powder and 1 tablespoon of brown sugar.
2
Add the pork and let stand, turning occasionally, for 10 minutes.
3
In a small saucepan, combine the vinegar with the remaining 1/3 cup of brown sugar and 1/2 teaspoon salt.
4
Simmer over moderate heat, stirring, just until the sugar dissolves.
5
Add the chiles.
6
Pour the dressing into a medium bowl and let cool.
7
Light a grill or preheat a cast-iron grill pan.
8
Grill the pork over moderate heat until browned all over and firm to the touch, about 15 minutes for medium.
9
Transfer to a cutting board, cover loosely with foil and let stand for 10 minutes.
10
Meanwhile, heat the oil in a medium skillet.
11
Add the shallot and cook over moderate heat until softened, about 2 minutes.
12
Add the peanut butter, red curry paste and the remaining 1 1/4 cups of coconut milk and 1 teaspoon of fish sauce.
13
Simmer over low heat until slightly thickened, about 2 minutes.
14
If the sauce breaks, whisk in the boiling water.
15
Add the lime juice and season with salt.
16
Add the cucumbers to the dressing and toss, then add the cilantro and basil.
17
Mound the cucumber salad in the center of a large platter.
18
Thinly slice the pork and arrange around the cucumber salad.
19
Sprinkle with the salted peanuts and serve the peanut sauce on the side.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 14-ounce can unsweetened coconut milk, 1 tablespoon plus 1 teaspoon fish sauce, 1 teaspoon ground coriander, 1 teaspoon curry powder, and more.

Yes, Pork with Spicy Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork with Spicy Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions