Recipe Archives->Asian Sea->Thai Pork Salad 02

 
Nam Sad (Thai Pork Salad)
     
3 boneless pork chops, trimmed of fat and ground
1/4 cup red onion, chopped in 1/2" pieces
1/2 teaspoon red cayenne pepper, ground
1 tablespoon fresh ginger root, slivered 
10 stalks cilantro, chopped
1/4 cup peanuts, roasted and shelled
3 tablespoons lime juice
2 large fancy lettuce leaves
2 teaspoons Nam Pla (Thai fish sauce)
1 serrano chile, chopped fine
1/4 teaspoon salt

In a skillet, saute the ground pork.  Add peanuts when pork is
almost cooked, stirring often.  When pork is done, drain and discard
the liquid.  In a glass bowl, combine pork, peanuts and other
ingredients except cilantro.  Salt to taste.  Place lettuce leaves
on serving plate and put mixture on lettuce.  Garnish with cilantro.

Serve while Nam Sad is warm.

Using the boneless pork chops allows for a lower fat dish.  You
may substitute ground pork from the butcher's counter.

Printable version: thai-pork-salad02.txt.