Yam Muu Krop ยำปลหมูกรอบ Crispy Pork Salad

As promised I am posting another Thai dish using muu krop that is both very colourful and delicious. A lackluster version during our last Thai meal out prompted me to recreate this at home. One can really enjoy the contrast of texture and flavour from each mouthful, not to mention the joy of looking at such a colourful dish. Wash this down with a few cold Singhas or serve it as part of a Thai meal.

P.S Our phone company requires someone to be at home during working hours so we are still without internet connection at our place.

Serves 4 as part of a Thai meal

you'll need;

2 pieces of  muu krop (crispy pork) 

1 large granny smith apple*, cut into neat matchsticks

1 lebanese cucumber, peeled, halved lengthwise and sliced

3 Chinese cabbage leaves, finely sliced

1 lemon grass (white part only) finely sliced

10 mixed cherry tomatoes, quartered 

2 shallots, sliced

1/2 cup of coriander leaves

a handful of mixed salad leaves

a handful of cashew nuts, toasted and lightly crushed

*or any other tart fruit in season

for the dressing;

3 garlic cloves, chopped

3 to 6 bird chillies (adjust accordingly), chopped

1.5 tbs of castor sugar

1 tsp of salt

juice from half a large lime

2 tbs of fish sauce to taste

Cut muu krop (crispy pork) into manageable pieces.

Prepare the rest of the ingredients and set aside.

To make the dressing - pound garlic, chillies, sugar and salt to a fine paste. Add lime juice and and fish sauce and check for seasonings, it should taste hot, sour, sweet and salty.

Place all salad ingredients in a large bowl, pour in the dressing and mix well.

I hope this will tempt you make some crispy pork soon! Aroy Maak!