Pork Nahm Dtok
Chef: Michael Voumard
Try this with the: Joseph Hill Gewürztraminer
Serves: 4
Ingredients
600g pork belly
3 cloves garlic
2 coriander roots
3cm ginger
¼ tsp whole white peppercorns
¼ tsp salt
60ml fish sauce
Salad
Ingredients
1 large red onion - sliced
2 Lebanese cucumbers - sliced
1 cup Thai basil leaves
1 cup mint
¼ cup Vietnamese mint
Dressing
Ingredients
5 dried chillies of the thin variety
3 garlic cloves
120ml lime juice
40ml fish sauce
Method
Slice the pork belly into 2cm slices. Pound the garlic, coriander, ginger and peppercorns with the salt to form a paste. Stir in the fish sauce and rub this mixture over the pork. Allow to marinate at least 2 hours.
Place the pork slices into a steamer and cook thoroughly. Allow to cool.
To prepare the dressing, roast the dried chillies until slightly burnt. When cold, grind them to a powder.
Pound the garlic to a paste, stir in the lime juice and then the fish sauce. Add enough roasted chilli powder to make it hot.
To serve the pork either deep-fry or grill the slices until they are crisp.
Place the salad ingredients in a bowl. Slice the pork into little pieces, toss them into the salad with the dressing. Serve with steamed rice.