Apricot salad redux – with braised pork

As a followup to last week’s post about Thai salads, here is a variation on that apricot salad – this time with braised slivered pork and mint. Although not shown in this photo, the salad contains crispy dried shrimp as well.

Any pork will do, but a fattier or more cartilaginous cut will work best. Blanch from a cold water start (salt the water), change the water if you like, bring to a boil again and braise – and be sure to remove when still slightly pink.