Thai Pork Appetizer

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb minced pork
  • 2 tablespoons peanut oil
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 3 coriander roots, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 60 g/2 oz granulated sugar
  • 115 g/4 oz roasted peanuts, coarsely chopped
  • 1 teaspoon nam pla (fish sauce)
  • 18 lettuce cups from a crisp lettuce
  • 2 red chillies, seeded and sliced thinly
  • coriander leaves
  • 36 orange segments


    In a wok, heat the peanut oil and fry the garlic, shallots, coriander root and pepper until it gives off a pungent aroma. Add the pork and stir-fry for 4—5 minutes. Add the sugar and stir in. The pork will take on a shiny appearance at this point. Stir in the peanuts and mix in thoroughly. Season with 1 tablespoon of nam pla.

    To serve, put 3 lettuce cups on each plate and fill each cup with 4 tablespoons of the pork mixture. Garnish the meat with chilli and coriander leaves. Place 6 orange segments between the lettuce cups.