Thai salad with green apple and pork neck
| Paste | |
| 20g | Dried chillies, rehydrated by soaking in salt water and draining, finely chopped |
| 25g | Garlic, very finely sliced |
| 20g | Red onion, finely sliced |
| 1 | Lemongrass white, finely chopped |
| 1/2 Tsp | Salt |
| 1/2 Tsp | Shrimp Paste |
| Meat | |
| 500g | Pork neck, big chunks (about 10cm) |
| Marinade | |
| 1 Tab | Thai seasoning sauce(or Maggi seasoning sauce; Coles link here) |
| 1/2 Tab | Sugar |
| 1/2 Tab | Oyster sauce |
| 2 Tsp | Chilli powder |
| 1/2 Tab | Sticky rice powder |
| Dish | |
| 1 Tab | Fish sauce |
| 2 Tab | Vegetable oil |
| 2 Tab | Sugar syrup |
| 2 tab | Lime juice |
| 1/2 Tab | Paste (above) |
| 1/4 | Red onion, 2mm slices |
| 1/2 | Green apple, 2mm slices |
- Mix all the marinade ingredients together in a bowl
- Add meat to bowl and, using your hands, massage marinade into meat
- Allow the meat to sit for at least 1 hour. Otherwise, leave uncovered in the fridge for 24 hours (it must dry out in this time)
- If you have left the meat to sit then, put the meat in the oven, uncovered and separated at 200degC for 20 minutes
- In a mortar (while fish is cooking, if you haven’t made this already for today’s recipes) pound salt and chillies until they are a paste
- Add lemongrass, garlic and red onion and pound to a paste
- Add shrimp paste to the mortar and mix in
- Put to one side
- Cut green apple into 2mm slices and place in salted water
- In a wok heat vegetable oil
- Add Paste to wok and cook until starts to change colour
- Turn heat down to medium and add onion. Cook quickly until the heat is removed from the wok
- Turn heat to low and add sugar syrup and fish sauce. Cook until the mix is a delicious brown sauce. Take off the heat
- Cut the meat into 2mm slices and serve on a plate. Cover with the sticky sauce from above and dress with green apple, red onion and any other condiments you desire