Summary

Ingredients

• 2 tablespoon vegetable oil
• 500 g pork schnitzel or neck steak
• 0.5 ½ bulb garlic or 1 bulb Thai garlic
• 2 teaspoons white pepper, freshly ground
• 10 coriander root (s)
• 1 tablespoon soy sauce, light
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• some sugar

For the dip:

• 5 cloves garlic, chopped
• 5 chilli pepper (s), chopped (Prik Kee Nuu, the small bird`s eye chillies)
• 2 tablespoon lime juice
• 0.5 tablespoon ½ fish sauce
• 0.5 tablespoon ½ sugar
• some coriander green, chopped or
• 2 spring onion (s)

For the set:

• Lettuce-leaves
• Cucumber (s) - slices

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Instructions

1. Coarsely crush the peppercorns. Roughly chop the garlic and coriander roots. Put everything together in a blender and process into a paste. Possibly add a little oil so that the ingredients can mix well.
2. Cut the pork first into slices, then into bite-sized pieces. Heat the oil in the wok, fry the paste in it over medium heat until it is fragrant. Add the meat and sear it well all over over a high heat, then reduce the heat a little and cook in about 5 minutes. Season with soy sauce, fish sauce, oyster sauce and sugar.
3. For the dip, stir together the garlic cloves, chili peppers, lime juice, fish sauce and sugar. If you like, you can also add chopped coriander leaves. If you don`t like coriander, you can also use finely chopped spring onions.
4. The meat can be served on rice (also on fried vegetable rice) and should then be served with a few lettuce leaves and cucumber slices. But it can also very well be part of a Thai menu. Because a meal with roasted, rather dry meat always belongs in such a menu. You can also replace pork with squid.