Thai Barbecued Pork Jowl Meat Salad
4 pork jowl meat
1 carrot, shredded
1 lettuce, shredded
60g chinese celery, shredded
3 shallots, cut into rings
2 tbsp fried shallot slices
1 chili pepper, cut into rings
1 tbsp shaoxing wine
4 kaffir lime leaves (remove from stem and chopped)
1 tbsp fish sauce
1 tbsp red curry paste
1/2 tbsp soy sauce
a little black pepper, crushed
3 shallots, fine chopped
6 lime, juiced and zested
6 tbsp fish sauce
9 tbsp water
9 tbsp sugar
2 red cluster pepper, cut into rings
3 bunches thai parsley, finely chopped
6 tsp fried glutinous rice, crushed
Hot Air Grilling
1) Marinate pork jowl meat for about 30 minutes, put into a preheated 180°C oven to cook for about 20 minutes until golden brown. Remove and briefly let cool. Cut the pork diagonally into slices. Set aside.
2) Mix the carrots, lettuce, Chinese celery, shallots and chili pepper, place on a plate. Chill in fridge.
3) Mix the ingredients for dressing. Chill in fridge.
4) Place pork slices on the salad, sprinkle with fried shallot slices. Serve with salad dressing.
The crushed fried glutinous rice in the dressing is made by dry-frying glutinous rice grain in pan until golden brown and crushed into grain size (not powder form). The gives the dressing a crisp flavour.