Craving a vibrant and flavourful explosion in your mouth? Look no further than this Spicy Pork and Bean Salad, a fiery twist on a classic combination, inspired by the bustling street food markets of Thailand. This recipe delivers a perfect balance of sweet, sour, salty, and spicy, showcasing the incredible depth of Thai cuisine. Forget bland salads; this dish is a feast for the senses, featuring tender chunks of flavorful pork perfectly complementing the satisfying texture of crisp beans and a medley of fresh herbs. It’s the ideal side dish, a light lunch, or even a surprisingly satisfying snack.
Imagine the tantalizing aroma of sizzling pork mingling with the freshness of fragrant herbs – a culinary experience waiting to be unlocked. This Spicy Pork and Bean Salad is surprisingly easy to make, even for beginners. Ready to embark on a culinary adventure? Let's dive into the step-by-step process and create this unforgettable Thai-inspired delight together.
Tools Needed
- Knife
- Pot
- Mortar and pestle
Ingredients
- Pork sausage
- Red chili peppers: 5
- Bird's eye chili peppers: 8-10
- Yardlong beans: 5-6 pods
- Palm sugar
- Olives
- Pickled crabs
- Eggplant
- Orange tomatoes: 5
- Cherry tomatoes: 2
- Fish sauce
- Fermented fish sauce
- Tamarind
- Lemon: 1
- MSG
Step-by-Step Instructions
Step 1. Prepare the Pork and Chili Base
- Cut the pork sausage into pieces. The size doesn't matter too much, but avoid making them too large.
- Boil water and blanch the pork sausage until it's soaked in hot water. Since the pork is pre-cooked, blanching is to heat it through and not fully cook it.
- Shock the blanched pork sausage with cold water to set it.
- use approximately 5 red chilies and 8-10 bird's eye chilies (adjust to your spice preference).
- Add the chilies, palm sugar, and MSG (optional) to the mortar and pound until you reach your desired consistency.
Step 2. Make the Spicy Bean Dressing
- Pound the yardlong beans in a mortar and pestle. If selling, just roughly crush them; if for personal consumption, pound them to your preferred consistency.
- Add the pounded beans to the chili mixture.
- Add the fish sauce, fermented fish sauce, tamarind, and lemon juice. Season to taste.
Step 3. Assemble the Salad
- Add the chopped tomatoes (orange and cherry tomatoes).
- Add the pork sausage to the salad, and mix everything together.
- Add tamarind seeds (optional) and mix again.
Step 4. Serve
- Serve immediately.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- For a more delicious pounded yam, consider adding more MSG while pounding.
- Soak yardlong beans in cold water or add ice to keep them crisp.
- Don't pound the yardlong beans too finely, otherwise it will affect the texture of the salad
- Add olives or pickled crabs for extra flavor (optional).
- A slice of lemon adds both color and flavor.
Nutrition
- Calories: Approximately 600-800
- Fat: 30-45g
- Carbs: 40-60g
- Protein: 35-45g
FAQs
1. Can I use canned pork instead of fresh?
While fresh pork offers the best flavor, you can substitute with high-quality canned pork. Just be sure to drain it well before adding it to the salad.
2. What can I substitute for the fish sauce?
Soy sauce or tamari can be used as a substitute for fish sauce, but the flavor will be slightly different. Start with a smaller amount and adjust to taste.
3. How long can I store the leftover salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the salad might lose some of its crispness.
This Spicy Pork and Bean Salad is a testament to the vibrant and exciting world of Thai street food, easily recreated in your own kitchen. With its perfect balance of flavors and textures, it's sure to become a new family favorite. So gather your ingredients and get ready to experience the delicious taste of Thailand!