Recipe - Thai Nam Sad Pork Salad

3 Boneless pork chops; ground
One half cup Red onion; chopped
3 Spring onions; slivered
One half teaspoon Red Cayenne chile; ground
Three fourths tablespoon Fresh ginger root; 1"
slivers
10 Sticks cilantro; chopped
Three fourths cup Peanuts; roasted
3 tablespoon Lime juice
2 lg Fancy lettuce leaves
2 teaspoon Nam Pla (Thai fish sauce)
1 small Serrano* chile; finely
chopped
1 teaspoon Salt

Recipe By: Bill Wight via Chile heads

In a skillet, saut‚ the ground pork. Add peanuts when pork is almost
cooked, stirring often. When pork is done, drain and discard the liquid.
In a glass bowl, combine pork, peanuts and other ingredients. Salt to
taste . Place lettuce leaves on serving plate and put mixture on lettuce.
Serve while Nam Sad is warm. *Optional for Chileheads Using the boneless
pork chops allows for a low fat dish. You may substitute ground pork from
the butcher's counter. Posted to CHILEHEADS DIGEST V3 #089 Date: Fri, 30
Aug 1996 22:56:42 0400

From: kmeade@ids2.idsonline.com (The Meades)
CHILEHEADS DIGEST V3 #089

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.