Sour Spicy Isaan-Style Pork (Naem Sod)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

Heat Scale
Submit Recipe

Ingredients:

1 cup finely chopped pork
1/2 cup finely sliced boiled pig skin
2 tsp. salt
1 tsp. sliced garlic
1 tsp. sliced garlic
1/3 cup finely sliced young ginger root
1/4 cup sliced onions
1/4 cup coriander and green onions
1/2 cup roasted peanuts
lettuce leaves
1-2 Tbsp. hot Thai chiles

Instructions:

Mix the salt with the pork then fry over low heat until done, breaking the meat up into small fragments. Remove the pork from the heat and allow to cool. Mix in the pig skin thoroughly, then gently blend in the garlic, lemon juice, ginger and onion. Season to taste.

Spoon the meat onto a bed of lettuce and sprinkle with coriander and onion. Serve with the peanut, hot chiles, lettuce and other vegetables.

Recipe from ImportFood.com online.