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Minced pork - 500 gms
Small shallots - 6
Dried chilli- 100 gms
Tomatoes - 4 (chopped)
Sugar - 8 tsp
Fish sauce - 8 tsp
Oil - 2 tbsp
Coriander roots - 15
Coriander leaves

For the cucumber sauce:
Cucumber - 200 gms
Shallots - 2 Small chilli - 1
Coriander leaves - 1 tbsp
Water - 350 ml
White vinegar - 4 ttbsp
Sugar - 4 tbsp


For the cucumber salad:

  • Peel the cucumber and cut lengthways into fine strips.
  • Chop the shallots and the chilli, and mix all the ingredients thoroughly in a salad bowl.
  • Leave to rest for 20 minutes.
For the pork with chilli sauce:
  • Soak the chilli in water for twenty minutes and drain.
  • Next, chop with the shallots and coriander stalks using a food blender. Beat well.
  • if the mixture is too dry, add a little water until it becomes like a paste or thick sauce.
  • Heat the oil in a wok over a very high flame, add the prepared chilli paste, and stir fry for less than a minute.
  • Now add the pork and chopped tomatoes.
  • Stir fry for one more minute.
  • Finally, add the sugar and the fish sauce and continue frying for a further four to five minutes, until the meat is cooked.
  • Serve in individual dishes, decorate with coriander leaves and accompany with the cucumber salad.

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