Ingredients
½ lb pork tenderloin, grilled medium rare on barbeque, sliced into thin strips
2 tbsp ground white rice, toasted
2 tsp ground sun dried Thai chili, seeds left in, plus 4 whole for garnishing
½ cup spearmint leaves, stems removed
¼ cup red shallots, halved, then sliced
4 coriander, or cilantro leaves, sprigs of cilantro, stems removed
2 green onions, or spring onion, sliced into ½ inch pieces
2 tsp lime juice, plus ½ lime to serve on the side
1 tbsp fish sauce
1 tsp light soy sauce
Preparation
Grill 2 small pork loin steaks on a barbeque until medium rare. Allow to cool, then slice into thin strips.
Heat about ¼ cup of water in a small saucepan until boiling, then add the sliced meat, soy sauce, fish sauce, lime juice, and ground chili. Stir it up well, then let it get hot again.
Add ground rice, stir it in well, then remove from the heat and allow to cool completely.
Add shallots, cilantro, green onion, and mint. Toss everything together well.
Transfer to a medium-sized salad plate. Arrange some fresh shallot slices, cilantro, green onion, and mint leaves on top.
Sprinkle a pinch of ground rice over the top. Squeeze a few drops of lime juice around the salad. Place 3 to 4 whole dry chilies on top as garnish.
Serve and enjoy.
