Citizen Dog: Nam Tok Moo (Waterfall Spicy Pork Salad)

recipe courtesy of Angsana Andersson

Serves 2 (or 4 as appetizer)

1/2 pound pork shoulder (or chicken or beef tenderloin)

1 teaspoon soy sauce

1/2 tablespoon white pepper

1/4 cup water

juice of 1 lime

1 tablespoon tamarind paste

1/2 tablespoon sugar

1 tablespoon fish sauce

1/2 teaspoon salt

3 tablespoons ground roasted rice (see note)

1/4 - 1/2 teaspoon red chili pepper flakes

10 mint leaves, torn

1/4 cup cilantro, chopped

1/4 cup scallions, sliced into thin rings

1/4 cup shallots, sliced thinly

Mix meat, soy sauce and pepper in a bowl and marinate 10 minutes.

Grill meat until med-well done. Let sit to room temperature, then slice thinly against grain.

Heat wok to high. Add meat with 1/4 cup water, stirring continually for 2-3 minutes. Remove from heat, and add rest of ingredients. Quickly toss to combine, and serve on plate.

Note: To make roasted rice, put rice (preferably jasmine) in a skillet and heat high, constantly stirring so the rice won't burn. When they turn a little golden brown, remove and grind into coarse powder.

Found at: http://chef-du-cinema.blogspot.com/2011/02/tv-bites-citizen-dog-mah-nakorn.html