from Cultivate Spring 2018 – Southeast Asian Adventures in Flavor
Ingredients
1.5 lb coarsely chopped pork shoulder or coarse ground pork
3 Tbsp. fish sauce
1/4 cup lime juice
1/4 cup thinly sliced shallots
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
2 Tbsp. short grain rice, toasted in a dry pan over medium heat until lightly browned and ground into powder using a coffee or spice grinder
2 tsp. (or to taste) Thai chili powder or other type of spicy chili powder
2 cups short grain rice for Khao Neow
Serve With
Khao Neow (steamed sticky rice) instructions below
fresh raw vegetables like;
- cucumber
- green beans
- radishes
- bitter greens
Preparation
1. Fill a medium saucepan with 2 cups water and bring to a boil over medium high heat. Add pork and cook 1–2 min. until just cooked through. Stir to break up pork while cooking.
2. When pork is just cooked through, spoon it into a large mixing bowl using a slotted spoon to help drain off most of the cooking water.
3. Mix pork with remaining ingredients, except mint and cilantro. When mixed, add mint and cilantro, and gently mix again.
4. Add to Khao Neow and fresh raw vegetables.
Khao Neow: Steamed Sticky Rice
2 cups short grain rice
1. Using a bowl or strainer, rinse rice under cold water until water runs clear, this takes about 30 seconds.
2. Cover rice with cold water and soak for at least 6 hours or, alternately, soak rice in hot tap water for 3 hours.
3. Drain rice and place in a steaming basket lined with cheese cloth. Allow it to steam, covered, over boiling water for 15–20 min. Remove from heat into a covered serving bowl. A clean, dry kitchen towel works well as a cover.
4. When the cooked sticky rice is cool enough to handle, pick some up with your hands, roll it into a ball and pop it in your mouth. Enjoy!
