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Ingredients
| 4 pork jowl meat | 3 shallots, cut into rings |
| 1 carrot, shredded | 2 tbsp fried shallot slices |
| 1 lettuce, shredded | 1 chili pepper, cut into rings |
| 60g chinese celery, shredded |
Marinade
| 1 tbsp shaoxing wine | 1 tbsp red curry paste |
| 4 kaffir lime leaves (remove from stem and chopped) | 1/2 tbsp soy sauce |
| 1 tbsp fish sauce | a little black pepper, crushed |
Dressing
| 3 shallots, fine chopped | 9 tbsp sugar |
| 6 lime, juiced and zested | 2 red cluster pepper, cut into rings |
| 6 tbsp fish sauce | 3 bunches thai parsley, finely chopped |
| 9 tbsp water | 6 tsp fried glutinous rice, crushed |
Methods
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.
Tips
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.
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