Food Art & Techniques to make The Best Ground Pork Salad Step By Step.
Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.
Spicy Salads
Yam, Tam and Lap are the tree major variations of Thai spicy salads inclueded in the present Post. Generally the Thai salad recipes are dominated by Yam.
Hence it is the type of Thay spicy salad most well know to foreigners. Yam literally means ” mixing together ( by hand ) ”. In most Yam recipes, vegetables play leading roles.
Only a modest quantity of minced pork or meat dried shrimp are added for their pleasant meaty flavor and aroma. A fair amount of seafood can be seen but still, it is there just to complement the luscious vegetables.
Yam tastes and looks best when served immediately. Acid in dressing is hard on vegetables’cells; in tandem with salt, it draws out their moisture, leaving them limp and flimsy.
Ground Pork Salad
Serves 4
Ingredients
150 g Pork Liver
650 g Caarsely Chopped Ham Hock or Sirloin (or low-fat ready-made ground pork)
1/2 Cup Vegetable Oil (optional)
1/2 Cup pork Stock
1 Tbsp Ground Dried Thai Chilies
1 Cup Finely Sliced Shallots
1/2 Cup Fish Sauce
1/2 Lime Juice
4 Rbsp Ground Roasted Rice
4 Tbsp Thinly Sliced Spring Onion
4 Tbsp Thinly Sliced Coriander
1/2 Cup Thinly Sliced Long-Leaf Coriander
1/2 Cup Mint Leaves
Fried Dried Thai Chilies, to garnish
Fresh Vegetables:
Cabbage, Cucumber, Yard-Long Bean and mint, to serve
Preparation
1. Rinse the pork live. Cook in boiling water until just done ( when pressed with fingers, the outer layer is slightly firm but still soft on the inside ). Thinly sliced the cooked live into bite-size pieces. Set aside.
2. Dry-fry the ground pork in a saucepan over medium heat. When the pork begins to change color, add the oil . Stir well. When the pork is fully cooked, add pork stock, cooked pork liver and ground chilies. Stir to mix. Turn off the heat. Add the shallots, sish sauce, lime juice and ground roasted rice.
3. Stir to combine. Adjust the flavor as desired. Lap should be salty, spicy and slightly sour. Stir in the spring onion, coriander, long-leaf coriander and mint leaves.
4. Spoon onto a serving dish. Garnish with fried dried chilies and serve with fresh vegetables.
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
@gustavopasquini