INGREDIENTS

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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