Northeastern Pork Salad

Ingredients

• 1/2 cup ground pork, not too lean
• 1/4 cup water (for cooking pork)
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon white sugar
• 2 teaspoons lime juice
• 1/2 teaspoon roasted jasmine rice powder
• 1 teaspoon roasted chili powder
• 1/8 cup mint leaves, packed
• 2 teaspoons chopped scallions
• 1 tablespoons sliced shallots
• 1 teaspoon sliced long coriander
• 2″/5cm wedge of flat yellow chinese cabbage (optional)
• 2-3 small dried chilies (optional)

Directions

1. Toast the raw rice for a few minutes on medium-high until golden brown. Keep flipping them every few seconds so they don’t burn.
2. Pound the toasted rice in a stone mortar and pestle until powdered (see pic).
3. Toast the chili powder for a minute or two on medium-high until slightly darker and fragrant. Stir constantly. This can be quite dangerous if left forgotten on the stove — the smoke which is produced is quite spicy and can hurt your nose & lungs if left for too long!
4. Boil the water in a saucepan and add the pork. Break apart and stir very gently until it’s cooked through. Strain and add to a bowl. Let it cool to slightly warm or room temperature.
5. Slice the shallots into thin rounds. Slice the scallions into 1/2″ (2cm) long pieces. Cut the long coriander into tiny pieces. Tear off the leaves of the mint and wash well. Set aside.
6. Add the chili powder, sugar, lime juice, toasted rice powder, fish sauce, mint, scallions, shallots and long coriander to the bowl. Stir well.
7. Serve with a wedge or Chinese cabbage. You can top with small dried chilies too, if you want.

Loading...

Toast

Toast the raw rice in a dry wok until golden

Pound

Pound the rice until roughly powdered

Toast

Toast the chili powder until fragrant

Prepare

Prepare all your ingredients

Cook

Cook the pork with the water

Mix

Mix all the ingredients together