| INGREDIENTS |
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3 Boneless pork chops; ground
1/2 c Red onion; chopped
3 Spring onions; slivered
1/2 ts Red Cayenne chile; ground
3/4 tb Fresh ginger root; 1"
-slivers
10 Sticks cilantro; chopped
3/4 c Peanuts; roasted
3 tb Lime juice
2 lg Fancy lettuce leaves
2 ts Nam Pla (Thai fish sauce)
1 sm Serrano* chile; finely
-chopped
1 ts Salt
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| INSTRUCTIONS |
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Recipe By: Bill Wight via Chile heads
In a skillet, saut? the ground pork. Add peanuts when pork is almost
cooked, stirring often. When pork is done, drain and discard the liquid.
In a glass bowl, combine pork, peanuts and other ingredients. Salt to
taste . Place lettuce leaves on serving plate and put mixture on lettuce.
Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless
pork chops allows for a low fat dish. You may substitute ground pork from
the butcher's counter.
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