Dish of Pig Skin Salad #2
(click to enlarge)

Pig Skin Salad #2


Thailand   -   Yam Nang Moo
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
***
2 hrs
Best		 This flavorful salad is popular in Bangkok and it will be enjoyed by all who appreciate the chewy gelatinous texture of pig skin and the bite of chilis. See also Pig Skin Salad #1 for a less spicy version.

1
1
2
5
1/2
1/4
2
1/2
2
-----
#
c


c
c
T
T
T
----
Pig Skin (1)
Mint leaves
Lemon Grass (2)
Kaffir Lime leaf (3)
Peanuts, raw (4)
Lime Juice
Fish Sauce (5)
Palm Sugar
Black Chili Paste (6)
--- Garnish
    Mint leaves
Do-Ahead   -   (1-1/3 hrs)
  1. Make Black Chili Paste if you don't already have it.
  2. Prepare Dry Roasted Peanuts if you don't already have them. Cool well.
Make:   -   (2 hrs - 45 min work)
  1. Cut any excess fat from PORK SKIN and cook in boiling water for about 45 minutes - it should be tender but still a bit chewy - not too much because it'll firm up quite a bit when cold. Cool and cut into trips about 1/4 inch wide by 1-1/2 to 2 inches long.
  2. Remove MINT LEAVES from stems and chop medium. Measure is whole leaves lightly packed.
  3. Strip tough outer leaves from LEMON GRASS, cut off hard root end, pound flat with your kitchen mallet. Slice the bottom 4 inches crosswise as thin as you can and then chop fine. See Note-5 for comment on method.
  4. Roll up LIME LEAVES and slice rolls into thin threads, discarding the stem, then cut strips crosswise into small pieces (or grate lime zest, see Note-2).
  5. Grind PEANUTS fairly fine.
  6. Mix All Ingredients together and refrigerate for at least 1/2 hour for flavors to blend.
  7. Garnish and serve at a cool room temperature.
NOTES:

  1. Pig Skins:

      These can sometimes be found in Asian markets, but by far your best bet is a meat market serving a Mexican community. For details see our Pig Skin page.

  2. Lemon Grass:

      For details see our Lemon Grass page.

  3. Kaffir Lime Leaves:

      These come two to a stem. See my Kaffir Lime page for details. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.

  4. Peanuts:

      Definitely use raw peanuts and pan roast them yourself - the flavor and texture will be much more compatible with the recipe than peanuts bought roasted. See our recipe Dry Roasted Peanuts for the method.

  5. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  6. Black Chili Paste:

      This ingredient controls the chili heat for the salad. The amount given, if made from dried Thai chilis in accordance with our recipe for Black Chili Paste will result in a medium hot salad, by Southern California standards.

  7. Method:

      Because I have a big Thai granite mortar, after chopping the Lime Leaves I pound them in the mortar. Then I add the finely chopped Lemon Grass and pound some more, then the Palm Sugar. After that I add the Peanuts and pound until they are quite fine. I finish by stirring the liquids into the mortar.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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