Best Thai Style Papaya Pork Recipes

PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD

Steps:

• For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool.
• In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve.
• For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
• Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm.
• Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm.
• Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.

STIR-CRAZY PORK AND PAPAYA

Steps:

• Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
• Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
• Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
• Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
• Return the cashews to the wok and toss to mix.

POK POK - KHAO MAN SOM TAM

Steps:

• Heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in a shallow microwavable dish. Put a scoop of rice on a medium oval plate. Put the cabbage on one end of the oval and put the Papaya Pok Pok salad next to or on top of the cabbage. Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro. Repeat with remaining ingredients.
• Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy. Put the pork in a rondeau, or another round straight-walled pan. Add the remaining ingredients and bring to a boil over medium heat. Lower the heat, cover the pot and cook slowly until pork is almost tender. Turn the heat to high and reduce the liquid until relatively dry, leaving more of a glaze than a liquid. Roughly shred the pork with a stiff whisk and spatula. Do not wait until pork is already falling apart to reduce the liquid. This will produce a dry and tough product. If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the meat to the pot.
• Adjust water amount according to the newness of the rice (if the rice is newer then less water will be required). In a rice cooker, combine the water, coconut milk or coconut cream, sugar and salt and mix until the sugar and salt are dissolved. Add the drained rice, and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions.
• Fresh Coconut Milk: Thaw grated coconut. Remove the coconut from the bags, and add to a large bowl. Add 3 cups water per 16-ounce bag of grated coconut. Allow to sit until the water is absorbed, about 1/2 hour. Press the coconut twice through a fine strainer, using the milk from the first pressing to moisten the coconut again, then strain for the last time.
• Smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently. Add the shrimp, mash lightly and then add the long beans. Smash them gently, just to break them up. Add the dressing and the papaya. Combine the ingredients thoroughly without mashing the papaya. Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well. The taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in color. Make no more than two servings at a time!