I learned this salad from a Shan woman who was born and raised near Inle Lake and now lives in northern Thailand, not far from the Burmese border.
The original recipe used Chinese kale, a broccoli-like green that is widely available in Asian groceries (where it’s often labeled gai lan, its Cantonese name) and in large supermarkets. Broccoli rabe is a delicious alternative.
The greens are dressed and flavored with roasted peanuts, coarsely ground pork cracklings, and aromatics.
Bring a large pot of water to a rolling boil. Toss in the greens and cook for several minutes, until starting to soften. Drain thoroughly and set aside to cool.
Heat the oil in a skillet or wok over medium heat. Add the garlic and cook for 2 or 3 minutes, or until a rich golden color. Set the garlic and oil aside.
Pound or process the fried pork skin to coarse lumps and powder in a mortar or food processor (you should have about
If using the soybean disk, lightly toast it over a flame or in a cast-iron skillet over medium-high heat until aromatic. Pound or process it to a powder.
Slice the greens into
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