Recipe: Salad of Pork, Young Ginger, and Squid

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Photo by Jarrett Wrisley


Note: recipe adapted from Thai Food by David Thompson.

    • 50g (2 oz) cleaned squid (membrane and guts removed, and lightly scored with a knife in a cross-wise pattern)
    • 50g (2 oz) lean pork
    • 50g (2 oz) young ginger, cut into matchsticks (longer and skinnier than old ginger, with a thin skin, this ginger has a more mellow flavor. You should be able to find it in Asian supermarkets).
    • 4 red shallots, sliced
    • Handful of mixed mint and coriander leaves
    • 1 Tbs deep-fried garlic--optional

Dressing
    • 1 coriander (cilantro) root, scraped
    • Pinch of salt
    • 1 small garlic clove, peeled
    • 3-4 bird's eye chilies
    • 1 Tbs white sugar
    • 2 tbs lime juice
    • 1 Tbs fish sauce

First, make the dressing, adding the ingredients to a mortar and pestle in the order that they are listed. When you're finished pounding the solid ingredients into a smooth paste, add the lime and fish sauce and mix well.

Score the squid by holding the knife at an angle and making diagonal cuts, taking care not to cut through. Slice squid into bite-sized pieces, then blanch in water that is has been taken to a boil but then removed from heat. You want to be careful not to overcook the squid. Just firm it up.

Steam the thinly sliced pork for 5 minutes or until it's cooked through.

Combine meats and remaining salad ingredients in a bowl, add dressing, toss, and serve.

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Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of greasy cheese steaks. More

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of (and occasionally returns for) greasy cheese steaks. Jarrett's first trip to Asia came as a college student, when he traveled to Beijing to study Mandarin Chinese. He returned to China after graduation, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. After a six-month stint in Chengdu, he moved on to Shanghai, where he worked as a food critic and magazine editor for four years before striking out on his own. After six years in China, he recently moved to Bangkok, where yellow-clad protesters immediately shut down the airport where he had just landed. Luckily for him, he couldn't leave—and now intends to stay. Jarrett is presently working on a series of modern Chinese cookbooks with Hong Kong chef Jereme Leung and writing features that focus on food and culture in Asia. He'll be bouncing around the region as much as possible and writing about things he encounters along the way. His blog trains an eye on food but addresses other cultural phenomena, tidbits of travel, and the oddball politics of East Asia.
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