| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Salad | 4 | Servings |
INGREDIENTS
| 3 | Boneless pork chops; ground | |
| 1/2 | c | Red onion; chopped |
| 3 | Spring onions; slivered | |
| 1/2 | ts | Red Cayenne chile; ground |
| 3/4 | tb | Fresh ginger root; 1" slivers |
| 10 | Sticks cilantro; chopped | |
| 3/4 | c | Peanuts; roasted |
| 3 | tb | Lime juice |
| 2 | lg | Fancy lettuce leaves |
| 2 | ts | Nam Pla (Thai fish sauce) |
| 1 | sm | Serrano* chile; finely chopped |
| 1 | ts | Salt |
INSTRUCTIONS
Recipe By: Bill Wight via Chile heads In a skillet, saut. 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. Salt to taste . Place lettuce leaves on serving plate and put mixture on lettuce. Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless pork chops allows for a low fat dish. You may substitute ground pork from the butcher's counter. Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400 From: kmeade@ids2.idsonline.com (The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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