Pork meat and squid in one salad…delicious Thailand
Slice 150 grams of lean pork and 300 grams of clean squid thinly. Chop and grind 3 cm of fresh ginger, 4 garlic cloves, 1 spicy little pepper (or more), 1 white onion, and salt. Bake this rough pasta in an oiled hot wok. Add first the pork,1 table spoon of fish sauce, 2 teaspoons of brown sugar and salt. Add 200 grams of sliced mushrooms when the pork is well cooked. Add the squid towards the end of baking. Mix with lime juice and cooked-drained mihoen (120 grams for 2). Taste and add fish sauce, lime juice, pepper and salt or even sugar. Serve with green salad and wedges of lime.
