Name: Spicy Pork with Roasted Rice Powder, Crispy Lime Leaves and Sticky Rice
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 8 strands Long beans, cut beans into 3-inch (7.5 cm.) lengths; 6 sprigs Asian basil; ½ cup Vegetable oil for frying; ¼ cup Kaffir lime leaves, fold back and pull out veins; 2 small Shallots, thinly sliced, about ⅛ inch (0.3 cm.) thick; 1 Tbsp. Sawleaf herb, thinly sliced across narrow width (optional); 2 medium Cucumber, Kirby variety preferred, quarter lengthwise; 1 Tbsp. Roughly chopped mint leaves; 1 Tbsp. Ground roasted sticky rice; 2 Tbsp. Fish sauce (nahm pla); 3 Tbsp. Lime juice; 1½ tsp. Finely minced galangal; 1 Tbsp. Granulated sugar; ¼ head Green cabbage, cut into 2-inch (5 cm.) wide wedges; 2 Tbsp. Cilantro leaves and stems, roughly chopped; 1 Tbsp. Ground roasted chili powder,; ½ lb. (227 g.) Ground pork (coarse), high fat content (approx. 20 %); 12 Dried red chilies; 2 Tbsp. Chopped scallions; 1 recipe Cooked sticky rice

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Savory, chili-laced ground pork is served with “Table salad,” an array of cold, fresh vegetables and herbs, and sticky rice in Northeastern Thailand. My sous chef, Ari, became a devotee of this recipe during our recipe testing for this book. Catfish laarb is also a popular accompaniment to table salad, and is quite “aroy” (delicious). Ground chicken or beef can be substituted for pork; I would season beef more aggressively and the chicken less so. Roasted rice powder adds a deep, toasty fla