Ingredients with Measurements:
- 1 lb. ground pork
- 1/2 cup roasted rice powder
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup palm sugar
- 2 tbsp. chopped garlic
- 2 tbsp. chopped shallots
- 1 tbsp. chopped lemongrass
- 1 tbsp. chopped galangal
- 1 tbsp. chopped kaffir lime leaves
- 1 tsp. chili flakes
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Lettuce leaves for serving
Special equipment needed:
- Mortar and pestle
- Mixing bowl
Step-by-step instructions:
1. In a mortar and pestle, pound the garlic, shallots, lemongrass, galangal, and kaffir lime leaves until they form a paste.
2. In a mixing bowl, combine the ground pork, roasted rice powder, fish sauce, lime juice, palm sugar, chili flakes, and the paste from step 1. Mix well.
3. Add the chopped cilantro and green onions to the pork mixture and mix again.
4. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours.
5. Preheat the oven to 350°F.
6. Line a baking sheet with parchment paper and spread the pork mixture onto it.
7. Bake for 20-25 minutes or until the pork is cooked through.
8. Serve the naem pla pao with lettuce leaves for wrapping.
- Time:
Preparation time: 20 minutes
- Marinating time: 2 hours
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 290
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 70mg
- Sodium: 990mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 20g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be substituted with lemon juice.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Use different herbs such as mint or basil for a different flavor profile.
- Add sliced red onions for extra texture.
Tips and tricks:
- Use a food processor to make the paste if you don't have a mortar and pestle.
- Make sure to mix the pork mixture well to ensure even distribution of the flavors.
- Serve the naem pla pao with sticky rice for a complete meal.
Storage instructions:
- Store any leftover naem pla pao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the naem pla pao in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the naem pla pao on a platter with lettuce leaves and herbs for garnish.
Garnishes:
- Chopped peanuts or cashews
- Sliced red onions
- Cilantro leaves
- Lime wedges
Pairings:
- Sticky rice
- Steamed vegetables
- Thai papaya salad
Suggested side dishes:
- Thai cucumber salad
- Tom yum soup
- Stir-fried vegetables
Troubleshooting advice:
- If the pork mixture is too dry, add a little bit of water to moisten it.
- If the pork mixture is too wet, add more roasted rice powder to absorb the excess moisture.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any risk of foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Naem pla pao is a traditional Thai dish that originated in the northeastern region of Thailand.
Flavor profiles:
- Salty, sweet, sour, and spicy
Serving suggestions:
- Serve the naem pla pao as an appetizer or as part of a Thai meal.
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Region: Thai