Northern Thai Style Spicy Minced Pork Salad
AuthorNok UnphonCategoryThaiPut Chinese star anise, cumin, coriander seeds, black pepper and sweet fennel in a pan and roast with medium-level heat for 5 minutes. Add the dried chillies and continue roasting for another 5 minutes. Add the grounded spices, i.e. galangal, nutmeg, and cinnamon, and continue roasting for 2-3 minutes.
Remove the pan from the heat and set aside to cool.
Pound or blend all the roasted spices together with salt until finely and keep in dry place.
Warm the pan over medium-high heat. Drop the olive oil and heat for 3 minutes. Fry the chillies until the red colour start to darken. Transfer the chillies to a plate. Set aside to cool.
In the same pan, fry the bergamot leaves until the green colour start to darken. Transfer the bergamot leaves to the plate. Set aside to cool.
In the same pan, fry the sliced garlic until the garlic starts to golden. Transfer the garlic to the plate. Set aside to cool.
In the same pan, fry the minced pork with Laab chilli until the pork is cooked completely. Add fish sauce and sugar. Mix well. Remove from the heat. Set aside to cool. Before serve on a plate, mix with shallot, spring onion, coriander leaves, Vietnamese coriander leaves, long coriander leaves and lime juice. Decorate with fried chillies, bergamot leaves and sliced garlic. Serve with jasmine rice or sticky rice and fresh vegetable.
Ingredients
Directions
Put Chinese star anise, cumin, coriander seeds, black pepper and sweet fennel in a pan and roast with medium-level heat for 5 minutes. Add the dried chillies and continue roasting for another 5 minutes. Add the grounded spices, i.e. galangal, nutmeg, and cinnamon, and continue roasting for 2-3 minutes.
Remove the pan from the heat and set aside to cool.
Pound or blend all the roasted spices together with salt until finely and keep in dry place.
Warm the pan over medium-high heat. Drop the olive oil and heat for 3 minutes. Fry the chillies until the red colour start to darken. Transfer the chillies to a plate. Set aside to cool.
In the same pan, fry the bergamot leaves until the green colour start to darken. Transfer the bergamot leaves to the plate. Set aside to cool.
In the same pan, fry the sliced garlic until the garlic starts to golden. Transfer the garlic to the plate. Set aside to cool.
In the same pan, fry the minced pork with Laab chilli until the pork is cooked completely. Add fish sauce and sugar. Mix well. Remove from the heat. Set aside to cool. Before serve on a plate, mix with shallot, spring onion, coriander leaves, Vietnamese coriander leaves, long coriander leaves and lime juice. Decorate with fried chillies, bergamot leaves and sliced garlic. Serve with jasmine rice or sticky rice and fresh vegetable.