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THAI SPICY PORK

1/2 POUND PORK, GROUND
6 DRY SHRIMP, POWDERED
1 WHOLE SHALLOT, MINCED
4 CLOVES GARLIC, MINCED
1 TSP LEMONGRASS PASTE
1 1/2 C GRAPE TOMATOES, QUARTERED
1 T VINEGAR FROM PICKLED THAI PEPPERS
1 T PONZU
1 T RICE VINEGAR
1 T FISH SAUCE
1 T BROWN SUGAR
1 T RED MISO
1/2 TSP THAI CHILI POWDER

BROWN MEAT WITH SHRIMP.

ADD IN SHALLOTS AND GARLIC; COOK ON MEDIUM UNTIL SOFTENED.

ADD REMAINING INGREDIENTS; SIMMER UNTIL TOMATOES BROKEN DOWN AND SAUCE THICKENED.

COOL TO SLIGHTLY WARM OR ROOM TEMPERATURE BEFORE USE IN THAI PORK SALAD, THAI PORK RICE BOWL, OR THAI PORK NOODLES.

NOTES:

IF YOU DON'T HAVE THE PANTRY ITEMS, DON'T DESPAIR:

INSTEAD OF LEMONGRASS PASTE: 1 STICK OF LEMONGRASS, CRUSHED AND MINCED.
INSTEAD OF THAI DRY SHRIMP: GRIND UP DEFROSTED FROZEN SHRIMP WITH THE PORK.
INSTEAD OF THAI PEPPER VINEGAR: WHITE VINEGAR AND 2-3 MINCED THAI PEPPERS.
INSTEAD OF PONZU: SOY SAUCE PLUS LIME JUICE.
INSTEAD OF THAI CHILI POWDER: MINCED THAI CHILIES.

THE WHOLE CONCEPT OF THIS IS A BALANCE OF SWEET, SOUR, SPICY, SALT, SAVOURY. ADJUST THE AMOUNTS TO GET WHAT YOU LIKE. TASTE IT SLIGHTLY COOLED TO GET SENSE OF BALANCE. SPICINESS WILL BE OFFSET IN THE FINAL DISH.