I was reminiscing this week when I got a request to teach a Thai cooking class. One of my favorite recipes of my trip was called Larb Muang Moo. It is a Northern Style Spicy Pork Salad. This tart, spicy, herbal salad of minced meat from northeastern Thailand has become a standard both domestically and abroad. After touring the local Thai food market in Chiang Mai, we headed back to the The Four Seasons Cooking School.
The facility is beautiful and we had the best time cooking while watching the monsoon pouring down.
1 T vegetable oil
2 cloves of garlic, chopped
130 grams of pork tenderloin, minced
1 t Northern Thai chili powder
1 T fish sauce
1 shallot, sliced
1 spring onion, sliced
1 Thai Coriander leaf
1 sprig of Vietnamese mint
Chop herbs first. Heat the oil in a wok. Add the garlic and stir until fragrant. Mix in pork and fry until white in color. Season with chili powder and fish sauce. Mix in shallot, onion, coriander, and mint. Place it into a dragon fruit bowl. Garnish.