From Joe Hatch-Surisook of Sen Yai Sen Lek
- 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise
- 1 T. fish sauce
- ¼ c. shallots, thinly sliced
- ¼ c. green onions, chopped
- 1 T lemon grass, thinly sliced and lightly toasted
- ½ c. mint leaves
- ½ c. cilantro
- 2 T raw toasted rice, ground
- 3 T. fish sauce
- ¼ c. lime juice
- ½ t. dried chili, ground
- raw vegetables as complements
Rub pork with 1 T fish sauce and allow to marinate 10-15 minutes.
Have ready a hot grill and grill pork a few minutes (approx. 4-6 minutes) on each side, turning only once, until medium. Allow pork to rest for 10 minutes before slicing, against the grain, into thin strips.
In a mixing bowl, combine pork and remaining ingredients and toss well. Serve with a variety of raw vegetables, cabbage, green beans, carrots, tomatoes, green onions, lettuce, cucumbers, etc.
Khao Neow: Steamed Sticky Rice
- 4 c. sticky rice
Using a bowl or strainer, rinse rice under cold water until water runs clear.
Cover rice with cold water and soak overnight or soak in hot water for 3 hours before steaming.
Drain rice and place in steaming basket and steam, covered, over boiling water 20-25 min. Rice is done when it can be pressed into balls.