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GREAT SNACK'S

99 Thai Recipes
Serves 4 persons

Savoury baked Pork Salad / YUM MOO YANG


Pork-loin 500 gr. Lemon grass stems. 4 stems Thinly sliced shallots 5 pcs. Kaffir lime leaves, sliced 3 leaves Chopped coriander greens 3 tbsp. Mint leaves 1 cup Thinly sliced spring onion 3 tbsp. Hot chilies 10 pcs. Cloves garlic 15 cloves Salt 1 cup Lime juice 4 tbsp. Fish sauce 1 tbsp. Sugar 1 cup Seasoning sauce 1 tbsp. Thai Whiskey 1 tbsp. Ground black pepper 1 tsp. Lettuce 1 plant Dried chilies 5 pcs.

Pound the chilies and garlic together with the salt well in mortar and then add the lime juice, fish sauce and sugar to give the dressing a pleasing flavor. Cut the pork into 1-inch piece, add seasoning sauce, pepper, whiskey and marinate for 60 minutes, place in on oven-proof dish, and grill for 10 minutes. Place the pork in a mixing bowl, ad the prepared lemon grass, shallots, Kafir lime leaves, coriander greens, mint leaves and spring onion; pour on the dressing. Toss well, then dip onto a plate and serve with lettuce and fried dried chilies. (4 Serving)

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