Preparation:

Immerse the winged beans in boiling water for 3 minutes and then cut into
small pieces.

Bring the coconut milk to a boil and then remove from heat.

Pound the chilli, the roasted shallots, and the garlic well in a mortar;
then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer
to a bowl.

Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut,
toss to mix well, and then place on a serving- platter.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

Stichworte: Thai, Pork, Salads