Pork Larb (Pork Salad With Lemongrass)

• 4 pork cutlets lean, cut into large pieces
• 2 shallots or 1 red onion, finely chopped
• 2 stalks lemongrass finely chopped
• 1/2 bunch coriander finely chopped
• 1/2 bunch mint finely chopped
• 1 red pepper thinly sliced, dosage according to taste
• 4 tablespoons lime juice
• 4 tablespoons fish sauce
• 4 tablespoons brown sugar

1. In a food processor fitted with a blade, chop the pork cutlets.
2. Fry the meat in a wok over high heat without oil. Stir constantly until the meat is fully cooked, but it must not be browned.
3. Finely chop the shallots and the lemongrass (be careful to remove the first layer which is usually a bit hard).
4. Pour both into a salad bowl with the meat.
5. Add the coriander and the mint finely chopped and the red pepper cut in thin slices.
6. In a small bowl, mix the lemon juice, the nuoc nam, and the sugar. Stir until the sugar is melted.
7. At serving time, mix the sauce to the meat, and serve with salad leaves or soy noodles boiled then cooled.

pork cutlets lean, shallots, coriander, mint, red pepper, lime juice, fish sauce, brown sugar

Taken from www.yummly.com/recipe/Pork-Larb-_Pork-Salad-with-Lemongrass_-898570 (may not work)