1/2 cup canola oil
3 tablespoons mashed garlic
4 red Thai chiles, stemmed and minced
10 oz. ground pork
1 teaspoon crushed red chile flakes
1 teaspoon Chinese five-spice powder
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 tablespoons minced mint, plus more to garnish
1 tablespoon minced scallions, plus more to garnish
1 tablespoon minced cilantro, plus more to garnish
2 teaspoons fish sauce
Thinly sliced kaffir lime leaves, lemongrass, shallots, cucumbers, and cherry tomatoes to garnish
Heat oil in a 12″ skillet over medium heat. Add garlic and chiles, and cook, stirring, until fragrant, about 2 minutes. Add pork, chile flakes, five-spice, nutmeg, salt, pepper, coriander, and cardamom, and cook, stirring, until pork is browned, about 2 minutes. Stir in mint, scallions, cilantro, and fish sauce, and cook until pork is done, about 4 minutes.
Transfer to a large serving bowl, and top with scallions, cilantro, kaffir leaves, lemongrass, shallots, mint, cilantro, cucumbers, and tomatoes. Serve at room temperature.
*I love this dish, the only thing I missed are the Kaffir lime leaves and the lemongrass which is the most important ingredient in Thai cuisine. The next time I’m really going to make authentic. enJOY!!!