This recipe reminds us of both the "larb" of Isan and the "miang kham" of Northern Thailand. This dish is eaten by placing a spoonful of pork salad in a leaf. Then the leaf is rolled up and eaten in one bite.
100 ml chicken stock
200 g minced pork
25 g ginger, cut into very fine julienne
25 g shallots, sliced
20 g lemongrass, thinly sliced
2 bird's eye chillies, thinly sliced
2 coriander sprigs, coarsely chopped
about ten mint leaves, cut in half
1 tablespoon unsalted peanuts, dry roasted
12 wild pepper leaves
2 tablespoons fish sauce
1 tablespoon coconut sugar
2 tablespoons lime juice
Bring the stock to the boil and cook the pork for 2 to 3 minutes. Drain. Mix with all the other ingredients except the pepper leaves. Taste to adjust seasoning.
Serve warm or hot, as a starter or aperitif.
This recipe is also delicious with chicken or crab. If you can't find wild betel, use cabbage leaves or spinach leaves.