Green Papaya Salad with Sweet Crispy Pork*

A bean recipe for every taste:

Shredding green papayas the traditional way is quite simple:

Peel off the hard, green fruit with a sharp kitchen knife, then hold it in one hand, cut the pulp with the other, and shred it off the fruit. Modern and practical way is to use a mandoline slicer.

Cook pork in advance: reduce palm sugar with soy and oyster sauce, salt and star anise simmering to thick syrup – about 3 min. Caution: sugar and oyster sauce burn easily. Cool.

Cut meat into 5 by 2 cm pieces and marinate in syrup for one night. Dry almost completely on a broiler for one day.

For the leaf salad, grind garlic with salt and chilies in a mortar. Add peanuts and dried crab tails and grind to a coarse paste. Add lime (to taste), then cherry tomatoes and beans to mortar form and gently pound. Add green papaya and crush. Season with tamarind water, lime juice, palm sugar and fish sauce.

Deep fry meat at moderate temperature in enough oil until mahogany brown and fragrant, and bring to table along with leaf salad.

Serve with cabbage slices, cucumber slices and snake beans. Coconut rice is also a classic addition to this leaf salad.

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