A delicious salad featuring crispy rice as the main ingredient, combined with pork, fresh herbs, and a variety of flavors from lime and curry. This dish consists of fried rice balls mixed with cured pork and garnished with chili.
1: First, make your rice.
2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature.
3: Rinse the cooked pork skin then drain.
4: In a small bowl, whisk the egg. Add in the red curry paste.
5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and MSG.
6: Then, form ⅛ cup size balls with the mixture.
7: Heat cooking oil to 350°F. Put about 3-4 balls in at the oil time. Fry the balls for 6-8 minutes.
8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them.
9: Add the fish sauce and lime juice. Mix everything well.
10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts.
11: Garnish with freshly fried birds eye chili, if you enjoy a little heat!
