Hot sour salty sweet minted pork salad
Pork second courses
It has been over 100 degrees here for a week and the last thing I have wanted to do is turn on any variety of cooking device. I briefly considered a countertop rotisserie someone gave us- imagining it spinning outside- but decided I really craved something mostly raw and crunchy and settled on this salad. The part that cooks is pretty quick and most of it can be prepped ahead of time. I thought these veggies were a great combo but you could easily use any combination of things that look good (though I really did appreciate the variety of colors). I usually use our lime mint for this, but it appears to not be growing this year (if that is at all possible) so I used regular mint which was great. This works as an entree but could also be served in smaller portions with rice...if you can stand to cook it in this heat.
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