1 pound pork steak or similar cut of meat
1 cup fresh Thai chilli peppers
1/4 cup tamarind sauce
1/4 cup fish sauce
1 cup onions, thinly sliced
2 tablespoons freshly grated ginger
1/2 cup chopped coriander leaves
Cooking Instructions
Barbecue or grill the meat to the desired degree of done-ness. Roast the chillies in a moderate oven (or grill them), until the skin begins to change colour. Grind the chillies to a pulp and add equal parts of tamarind sauce and fish sauce until the whole forms a slightly fluid paste. Cut the pork diagonally across the grain into eighth inch thick slices, and cut the slices into 1" long pieces and then toss with the sauce and allow to marinade for about 24 hours. Add the onions and ginger and coriander leaves.
Toss (as a salad is tossed) and serve on a bed of lettuce with a bowl of sticky rice or Thai jasmine rice
