Thai Pork With Vermicelli Salad
Ingredients
- 2 dried chilies
- 2 tbsp fish sauce
- 3 tbsp red Thai curry paste
- 8 ounces coconut milk
- 2 tbsp lemon grass paste
- 2 tsp raw sugar
- 3 shallots, halved
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 2 tsp cumin
- 2 tbsp soy sauce
- 1 1/2 cups chopped mango
- 2 tbsp chopped ginger
- 3 cloves garlic, chopped
- 2 tbsp sweet chili sauce
- 1/2 cup water
- 1 pound cubed pork
- (salad) 1/4 cup each chopped mint and cilantro
- (salad) 1/2 cup toasted slivered almonds
- (salad) 1 cup chopped red pepper
- (salad) 1 carrot (grated, julienned or spiraled)
- (salad) 1/2 package of reconstituted vermicelli noodles
Directions
- Add all non-salad ingredients to slow cooker.
- Cover and cook on high for 4 hours or on low for 6-8 hours.
- Mix salad ingredients together.
- Serve salad topped with pork a bit of sauce.