{"id":4271,"date":"2009-05-03T00:25:34","date_gmt":"2009-05-03T04:25:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4271"},"modified":"2009-05-03T00:46:04","modified_gmt":"2009-05-03T04:46:04","slug":"southeast-asian-pork-salad%e3%82%a2%e3%82%b8%e3%82%a2%e3%83%b3%e8%8c%b9%e3%81%a7%e8%b1%9a%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4271&lang=en","title":{"rendered":"Southeast Asian Pork Salad
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Southeast Asian Pork Salad<\/strong>
\nLunch May 2, 2009<\/em><\/p>\n

Boiled thinly sliced pork was served with lots of fresh vegetables and herbs (mint and basil). Make your own lettuce wrap with the meat, vegetables, and herbs, and dip it into ginger chili dressing, made with grated ginger, sweet chili sauce, rice vinegar, and fish sauce. Mint and basil give a really nice refreshing flavor.<\/p>\n

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Southeast Asian Pork Salad Lunch May 2, 2009 Boiled thinly sliced pork was served with lots of fresh vegetables and herbs (mint and basil). Make your own lettuce wrap with the meat, vegetables, and herbs, and dip it into ginger chili dressing, made with grated ginger, sweet chili sauce, rice vinegar, and fish sauce. Mint […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-4271","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4271"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4271\/revisions"}],"predecessor-version":[{"id":4286,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4271\/revisions\/4286"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}