Green Papaya Salad - cooking recipe

Ingredients

For Salad
1 (2 lb) medium papayas, remove the skin,split,seeded and cut in very thinly julienne strips
1/2 lb pork loin (boneless)
1/2 lb of shelled and deveined shrimp
3 teaspoons of chopped coriander
3 tablespoons chopped fresh Asian basil or 3 tablespoons mint
1/2 cup of chopped roasted peanuts
For Fish sauce dip for dressing
1 clove garlic, crushed or minced
1 fresh limes, juice of or 1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons fish sauce
4 tablespoons water
1 hot red chili pepper, minced (optional)
For Garnish
Garnish
shrimp crackers
1 hot red chili pepper, finely julienned (optional)
fish sauce, dip

Preparation

Wash the shrimp with salted cold water.
Drain and set aside.
Boil water in a medium sauce pan.
When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
Drain and set aside.
When it's cool, julienne cut into long thin 2-inch strips.
In another sauce pan, boil water.
When the water is boiling, put the shrimp in and cook for 5 minutes.
Drain the shrimp, split in half and set aside.
Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
Let it sit for 10 minutes; then rinse and drain it well.
Use a cheesecloth to squeeze out the water from the shredded papaya.
Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
To make fish sauce dip simply combine the ingreidents listed and mix well.
To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
Guests can use shrimp crackers to scoop up the salad to eat.
A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
The rest of the preparations are the same.