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Yum Mu Isan (north Eastern Pork Salad)

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood		Salad	4	Servings

INGREDIENTS

1	lb	Pork steak or similar cut of
		meat about
1	c	Prik ki nu daeng, fresh red
		'Birdseye' chilis
		Tamarind juice
		Fish sauce
1	c	Very thinly sliced onions
2	T	Freshly grated root ginger
1/2	c	Chopped coriander leaves
		Bed of lettuce
		Sticky rice, if not
		available ordinary
		steamed
		white rice will do

INSTRUCTIONS

Date: Sun, 26 May 1996 09:05:22 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th> A  word of caution is in
order here. My wife cooked this for me last  week and I found it almost
too hot to eat. Since I eat hot  chili/curry style food two or three
meals a day it may be an idea for  those less acclimated to the food to
either reduce the amount of  chili, or reduce the marinade time (it can
be reduced to zero -  simply pour the sauce over the meat and serve).
Take a pork steak or similar cut of meat (about a pound in weight),
and barbeque or grill it to the desired degree of done-ness.  Take a
cup of prik ki nu daeng (fresh red 'birdseye' chilis), and  roast them
in a moderate oven (or grill them), until the skin begins  to change
colour (we do this in a hot air "turbo" roaster - but any  suitable
oven or roaster will do).  Grind the chilis to a pulp and add equal
parts of tamarind juice and  fish sauce until the whole forms a
slightly fluid paste.  Cut the pork diagonally across the grain into
eigth inch thick  slices, and cut the slices into 1" long pieces and
then toss with the  sauce and allow to marinade for about 24 hours.
Add 1 cup of very thinly sliced onions and two tablespoons of freshly
grated root ginger, and half a cup of chopped coriander leaves.  Toss
(as a salad is tossed) and serve on a bed of lettuce with a bowl  of
sticky rice (if not available ordinary steamed white rice will do).
CHILE-HEADS DIGEST V2 #330  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 352 Calories From Fat: 124 Total Fat: 14.6g Cholesterol: 73.1mg Sodium: 88.1mg Potassium: 1106.1mg Carbohydrates: 39.6g Fiber: 27.7g Sugar: 1.7g Protein: 35.1g