In the final video segment from Chef Narain Kiattiyotcharoen's cooking class at the Mandarin Oriental Bangkok, the chef makes a quick Chinese kale salad with grilled pork. The salad is topped with a healthy dressing made with coriander roots, garlic, bird's eye and Thai green chilis, and pickled garlic ground in a mortar and mixed with lime juice, fish sauce, and syrup.
Read more about our trip to Thailand: http://www.jetsetextra.com/the-extra/mary-anne-been/part-1-los-angeles-to-bangkok-from-one-city-of-angels-to-another.html
Chinese kale salad recipe:
1 cup pork shoulder, grilled
1 cup Chinese kale, stems only
Cold water as needed
1 teaspoon coriander roots, finely chopped
1 teaspoon bird's eye chilis
1 tablespoon Thai green chilis, seeded and sliced
1 tablespoon pickled garlic, sliced
3 tablespoons garlic, finely sliced
2 tablespoons lime juice
1 tablespoon fish sauce
1 1/2 tablespoons syrup
Slice the pork thinly and set aside. Slice the Chinese kale thinly and soak in cold water for 15 minutes. Drain well and set aside.
In a mortar, pound the coriander roots, chilis, pickled garlic, and one third of the garlic, until thoroughly incorporated. Spoon the paste into a bowl and stir in the lime juice, fish sauce, and syrup. Set aside.
In a serving dish, arrange the kale and pork and top with the rest of the garlic. Pour the dressing all over and serve.
Music is "Gameboy Memories" by Macroform (http://macroformmusic.com), downloaded from http://opsound.org/artist/macroform, licensed under Creative Commons Attribution-ShareAlike 2.5 Generic (http://creativecommons.org/licenses/by-sa/2.5/).