Just to mention this dish is enough to make my mouth salivary. Led by tangy, a touch of salty, sweetness of ground pork, and then complements with fresh herbs.
Eat with warm sticky rice and a bunch of fresh green leaves, this dish makes my lunch simply delicious.
- 1 1/2 cup of ground pork
- 1/3 cup of pork liver, cut to small bite and boil for 2 minutes, fetch them out.
- 6 small heads of shallot, chopped.
- 2 tbsp. chopped fresh cilantro.
- 2 tbsp. chopped green onion.
- hand full of mint leaves.
- 1 tbsp. toasted finely ground rice. (toast raw rice in a hot pan until fragrant, grind with coffee grinder)
- bunch of fresh green leaves for eating raw such as Romaine lettuce, Boston lettuce, green bean or string bean.
- 2 tbsp. fresh lime juice
- 1 1/2 tbsp, fish sauce
- 1 tsp, sugar (optional)
- 1 tsp. chili powder.
Five minutes cooking time.
1. Marinate ground pork with lime juice for 10 minutes.
2. In a small sauce pan on high heat, stir ground pork with boiled pork lever until the pink is almost gone. (keep stirring to separate the pork so they don't stick together.)
3. Start seasoning with fish sauce, chili powder and sugar(optional).
4. Give a quick stir until the pork cook through, taste and adjust the taste. If you feel it's a bit dry, add 1 tbsp. of water. Turn off the heat.
5. Add cilantro, mint leaves, shallots, green onion and toasted finely ground rice. Stir to incorporate. Serve.
Serve with green leaves - break the leaf into small bite sized, and wrap the pork salad with it.
When I wanted to have a full version of Thai Eastern food, this Lardd Moo will be serving along Papaya salad, salty fried chicken or grilled chicken, or BBQ pork, sticky rice and a big bunch of fresh raw vegetable.
They make a great finger food party.