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Pork Waterfall


This is a classic Isan dish which means "Waterfall." It's often considered an appetizer, but with sticky rice it can be quite filling and perfect as an entrée. We love eating this dish as it is eaten in Isan taking a few fresh basil leaves with each bite.

Waterfall Pork (Nam Tok Mu)

Ingredients:

You need a 1 pound pork tenderloin or loin, cut fairly thick. I usually use a tenderizer all over it if using loin or less tender cut of pork. I have the Jaccard 48 blade tenderizer, but there are smaller ones available.

Marinade

1 tbs fish sauce (nam pla)Golden Boy is a good brand!
1 tsp tamarind concentrate mixed with 1 tabs water
1 tbs fresh lime juice
1-3 tsp minced Thai chile peppers (phrik kee nue or Phrik chee fa)

Mix the marinade, coat the pork with it and marinade it for at least 3 hours in the refrigerator.

Barbecue the pork but do not overcook! You can also grill or broil the pork just until it is done. Using a sharp knife cut into cut into 1/2 inch thick strips. Then cut the strips bite sized pieces.

Remaining ingredients

1/3 cup fish sauce (nam pla)
1/3 cup fresh lime juice
2-3 tbs chopped shallots
2-3 cloves of garlic, crushed
2-3 tbs chopped coriander/cilantro (including the roots if possible)
2-3 tbs chopped mint leaves
2 tbs khao koor-Toasted Rice Powder (see below)
1 tbs roasted sesame seeds
1-3 tsp ground roasted dried red Thai chiles

Khao Koor (Toasted Rice Powder)
Method
Place wok over medium high flame heat until just smoking.
Add a couple of tablespoons of uncooked jasmine rice-sticky rice is best.
Shaking the wok back and forth to keep the rice grains moving just until golden brown.

Grind in a clean coffee mill, or pound with a mortar and pestle. You do not want this to become like powder-it needs texture.

Ready prepared Khao Koor is also available in the spice sections of many Asian markets.

Method

In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with Pad Kee Mao and a soup such as Tom Yum Gnoog (hot and sour shrimp soup) or Tom Kha Gai (Coconut Milk Soup).

This is one of our family favorites.


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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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