A favorite Thai dish of mine. Surin West @ 5 points south has a excellent version.
1 tablespoon toasted rice
1/4 shallot, thinly sliced
1-2 limes
1/2 lbs ground pork
1/4 tablespoon ground dried chili pepper
3 tablespoons fish sauce
5 sprigs cilantro, sliced
1 green onion, sliced
Substitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with cabbage wedges for crunch and to help offset the heat. (I tend to eat it screamin' hot)
1 tablespoon toasted rice
1/4 shallot, thinly sliced
1-2 limes
1/2 lbs ground pork
1/4 tablespoon ground dried chili pepper
3 tablespoons fish sauce
5 sprigs cilantro, sliced
1 green onion, sliced
Substitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with cabbage wedges for crunch and to help offset the heat. (I tend to eat it screamin' hot)
