This tangy, fresh, and flavorful salad, known as som tam or tam som originates from Laos. The name roughly translates to mean “the pounding of sour ingredients” and the predominant flavor is, you guessed it, sour. You can use a green papaya or one that is slightly pink, but still underripe. You can also substitute green mango or cucumber if you have trouble finding papaya.
Green Papaya Salad with Pork
- 1 (7 oz) pork chop, vacuum sealed
- 4 oz green beans, trimmed
- ½ small green or unripe papaya, peeled and julienned
- ¼ cup cilantro leaves
- ½ cup halved grape or cherry tomatoes
- 1 garlic clove, peeled
- 1 Thai chile, stemmed
- 2 tbsp dry roasted peanuts
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice
1) Place pork in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place green beans in a second Suvie pan and insert into the top left zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 150°F for 1 hour
Vegetable: 6 minutes
Starch: 0 minutes
2) While the pork cooks, prepare the dressing. Assemble garlic clove, Thai chile, and peanuts on a cutting board. Chop and mince until well blended and cohesive. Transfer mixture to a small bowl with brown sugar, fish sauce, and fresh lime juice. Set aside.
3) After the cook, remove pork from packaging and cut into thin pieces. Cut green beans into 2-inch pieces. In a large bowl combine papaya, cilantro leaves, cherry tomatoes, shredded chicken, and green beans. Pour dressing over and toss to combine. Divide between plates and serve.
Nutritional Information per serving (2 servings per recipe): Calories 360, Total Fat 20g, Total Carbohydrates 30g, Total Sodium 900mg, Total Protein 30g.