Traditional recipes

Crispy basil salad with pork & pickled carrots

Crispy basil salad with pork & pickled carrots

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Crispy basil salad with pork & pickled carrots

Serves 2

Cooks In1 hour 35 minutes

DifficultyShowing off

Nutrition per serving
  • Calories 668 33%

  • Fat 36.6g 52%

  • Saturates 10.1g 51%

  • Sugars 30.2g 34%

  • Salt 0.7g 12%

  • Protein 51.2g 102%

  • Carbs 36.8g 14%

  • Fibre 1.5g -

Of an adult's reference intake


  • 500 ml groundnut oil
  • 300 g higher-welfare minced pork
  • 1 pinch of ground white pepper
  • 3 spring onions
  • 1 tablespoon red Thai paste
  • 300 ml organic chicken stock
  • 1 small cube of bread , to test the oil
  • 1 bunch of holy basil
  • 1 head of gem lettuce , or iceberg lettuce
  • For the pickled carrots
  • 200 ml rice vinegar
  • 100 g sugar
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 2 medium carrots

Recipe From

Jamie Magazine

By Joss Herd


  1. To make the pickled carrots, add the rice vinegar to a saucepan over a medium heat with the sugar, fennel seeds, star anise, and 1 teaspoon of sea salt. Bring to a simmer and stir until the sugar is dissolved. Finely slice the carrots in a mandolin. Remove the pan from the heat, tip in the carrots and stir to coat. Leave to cool completely, then let pickle for at least 30 minutes.
  2. Heat 1 tablespoon of the groundnut oil in a wok until smoking hot. Add the minced pork, season with the white pepper and a pinch of salt, then toss until golden and starting to crisp.
  3. Finely slice the spring onions. Add 2 of the chopped spring onions to the pan with the red thai paste and cook for 1 minute. Pour in the stock, and turn down the heat, cooking for a further 20 minutes, or until the stock has evaporated and the pork is tender, cooked and starting to crisp up again.
  4. In a separate pan, heat the rest of the groundnut oil. Add the cube of bread; if it browns in 10 seconds, your oil is hot enough to start frying. Pick the basil leaves, discarding the stalks. In batches, fry the basil leaves for 3 seconds, until they’re translucent and crisp (careful of the hot oil, as it may spit). Remove the crispy leaves with a slotted spoon and leave aside to dry on kitchen paper.
  5. To serve, separate out and place the lettuce leaves on a serving plate, scatter over the pork, pickled carrots, reserved spring onion and the crispy basil leaves. Drizzle with a little of the carrots’ pickling liquid and serve immediately.

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