Made this last night for dinner. One of the best recipes I've ever made! My husband and friends who were dining with us agreed. I was afraid all the herbs in the salad would be overwhelming, but they weren't and blended beautifully. The marinade/dressing was perfect with the meat and salad. It did take a long time to chop everything and wash the salad ingredients - I will make the marinade a day ahead next time.
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You made a great dinner. That's the best dish for summer time. It looks so yummy
Made this for dinner tonight. Absolutely delicious. The marinade/dressing was light and balanced. The coconut added just a hint of sweetness to balance out the other flavors. Can't wait to make it again.
So good! Made with chicken. Complex tastes. Perfect summer meal.
For the novice cook just watching the video, the instruction to pour the marinade over the cooked pork is dangerous. One should never overestimate the knowledge that the recipe reader has about food handling. Nor should one assume that the person following the recipe will actually read the instructions. They may just work off the video. I would add a written instruction superimposed on the video to counter the misleading information. Of course, Melissa Clark knows better and many of her readers as well, but that is not the question.
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First of all, I love all of Melissa Clark's videos and would cook anything she instructs me to. Now, the Thai tenderloin salad looks wonderful, and I think it's very interesting that it seems to be a first cousin to the popular Vietnamese dish bun, but without the noodles. I'd enjoy seeing Clark's version of bun. I know how to make it, but I'm sure that there are thousands out there who don't but would like to.
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I often do not give Ms. Clark enough credit, but this recipe turned out wonderfully. BTW, who would use a marinade where raw pork has been sitting as a dressing? Nonetheless, being explicit is best.
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I'm sure you should use reserved marinade that has not been in contact with the meat.
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While those of us who cook would know to simply boil any marinade that had been in touch with raw meat before using it, it's best to be very explicit in recipes.
We LOVED this recipe!
The prep steps took a bit of time, so next time I might do many of those a day ahead.
Another idea:
Serve the toppings (the nuts; the coconut flakes) in little bowls on the side, to be added by those who like those toppings. (These days, so many have nut allergies that on finding it better to be safe than sorry.)
The prep steps took a bit of time, so next time I might do many of those a day ahead.
Another idea:
Serve the toppings (the nuts; the coconut flakes) in little bowls on the side, to be added by those who like those toppings. (These days, so many have nut allergies that on finding it better to be safe than sorry.)
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Although the recipe clarifies the marinade as dressing issue, the article could mislead and be dangerous if used from raw meat marinade as implied.
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It's fine to use the marinade as a dressing but the author/chef makes no mention of cooking it prior to using it as a dressing for the salad.
If that's the same marinade, it has raw pork juices which is cross contamination - and potentially exposes people to food-borne illness.
If that's the same marinade, it has raw pork juices which is cross contamination - and potentially exposes people to food-borne illness.
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The recipe addresses this, altho it's easy to miss. Only about 1/4 of the marinade is blended and used on the pork. The rest is reserved as a dressing and does not come into contact with the raw pork. So it doesn't need to be cooked.
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You are correct. But here the author instructed that about a quarter of the marinade should be isolated and processed smoothly to use on the raw meat. The remaining three quarters would remain unprocessed and would never touch the raw meat.
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Ah, I just asked the same question before I saw these responses. Thanks - I didn't read the recipe, only looked at the video version.
Bravo, Ms. Clark, and thank you!
Your presentation helps me overcome an old aversion to pork (except in ham) and mutton. However, I would peel the cucumbers and use cashews instead of peanuts. Thank you again!
Your presentation helps me overcome an old aversion to pork (except in ham) and mutton. However, I would peel the cucumbers and use cashews instead of peanuts. Thank you again!
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