These pork chops and jicama-apple slaw come together in a bold convergence of tart, sweet, savory, salty, spicy and cool.
Then the recipe takes a turn, which may surprise or strike you as odd at first glance, but makes perfect sense when you understand the thinking behind it.
The sliced pork is served over a slaw made from shredded jicama and green apple, ingredients which might not immediately trigger thoughts of Thai cuisine, but together mimic the taste and texture of green papaya, traditionally used in Thai salads, which can be tricky to find.
The cool, crisp slaw is served topped with slices of the deeply savory, marinated pork , then sprinkled with a crunch of roasted peanuts and a shower of fresh cilantro leaves, for a stunning, satisfying salad that’s unusual in the best possible sense.
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