Popular in Isan, that dish is prepared with beef as well as with pork. We recommend to use tenderloin for a "melt-in-the-mouth" texture.
600 g pork tenderloin
4 coriander roots
2 tablespoons black peppercorn
2 tablespoons soy sauce
1 tablespoons fish sauce
2 tablespoons coconut sugar
2 tablespoons vegetable oil
3 tablespoons stock or water
To garnish : sliced cucumber, coriander leaves, chili flowers and fresh chilies.
Prepare marinade : pound coriander roots and black peppercorn. When the paste is smooth, mix with soy sauce, fish sauce and coconut sugar. Rub the tenderloin and leave it to marinate for at least one hour into the fridge. Then drain the pork and reserve the marinade.
In a frying pan, briefly stir-fry (about 2 minutes) the pork on the vegetable oil over medium heat. Lower the heat to the minimum if using gas or to 80°C if using induction. Put a lid on the pan and cook for 10 more minutes, stirring occasionally. Once cooked, let it stand for 10/15 minutes before cutting in very thin slices.
On very low heat, add stock or water on the pan you've