KEY POINTS:
Serves 4
400g crispy roast pork available at all Asian supermarkets, or roast your own
1 bunch gai larn
1 red capsicum
1 small bunch coriander
1/2 a telegraph cucumber
150g tofu
1. Put all the nam prik ingredients in a food processor and blend, or alternatively use a mortar and pestle. If so, grind the chillies, garlic and shallots to a paste with the palm sugar then add the remaining ingredients. This can be refrigerated in an airtight container for two weeks.
2. Finely chop or shred the pork and put in a large bowl. Add chopped gai larn and finely sliced red capsicum.
3. Finely chop the coriander leaves and add. Dice the cucumber or cut into short lengths and add with the tofu which has been cubed.
4. Gently combine all ingredients then drizzle with the nam prik. Serve in bowls, offering more of the dressing at the table.
