Monday, 11 February 2008

Thai sweet pork salad

And with this miserable Monday I have the second instalment of our ladies Thai lunch I mentioned the other day with the gorgeous Egg Nests.

This was my second favourite dish of the day. The caramel process is a little hard, but I must say these Daring Bakers challenges have taught me to persist with caramel. I did have to add a splash of water to the pan and resist stirring it continuously and it worked a treat.

The cute story that goes along with this dish is it is the hostess’ favourite. Sophia, her daughter-in-law helped her make it a few months ago and loved. Sophia’s not too kitchen savvy but decided to try and remake this for her parents without the recipe! (Something I would never dare with dish like this). When she was plating it she was confused that it lacked the gorgeous look and texture from the caramel and so covered it with barbeque sauce! And yes, our hostess was horrified when Sophia admitted this!

500 grams pork neck (Scotch fillet)
125 grams sugar
2 tbs water
fish sauce
1 tbs light soy sauce
1 tbs soy sauce
2 star anise
5 cloves garlic
3 tbs chopped coriander root and stem
1 green chilli, deseeded 1 tsp sea salt
1 tbs palm sugar
½ cup lime juice
10 shallots, finely sliced
1 cup coriander leaves
1 cup mint leaves
2 tbs roasted peanuts, crushed
2 tbs fried shallots bean sprouts, picked

Slice the pork into 1-inch strips, place in a saucepan, cover with cold water, bring to the boil, and then strain and set aside

Heat the sugar and water until the sugar dissolves, and then boil rapidly until the sugar turns golden brown.

Add 2 tablespoons fish sauce, the light and dark soy sauces, and the star anise.
Add the pork and simmer until tender and coated with the caramel syrup, about 15 minutes, and then cool.

Pound the garlic, coriander, salt and chilli to a paste.

Dissolve the palm sugar in 3 tablespoons fish sauce, and then stir in the lime juice, shallots and paste.

Combine the coriander leaves, mint leaves, bean sprouts and pork and toss through the dressing.
Serve sprinkled with the peanuts and shallots.


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