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Pork and Peanut Dip

A recipe from the Good Food collection.


Pork and Peanut Dip
Pork and Peanut Dip
2 small dried red chillies
2 teaspoons chopped coriander (cilantro) root
3 teaspoons ground white pepper
6 garlic cloves, chopped
4 red Asian shallots, chopped
1 tablespoon peanut oil, plus extra for deep-frying
300 g (10½ oz) minced (ground) pork
2 makrut (kaffir lime) leaves
250 ml (9 fl oz/1 cup) coconut cream
50 g (1¾ oz/⅓ cup) peanuts, toasted and chopped
1½ tablespoons lime juice
3 tablespoons fish sauce
2 tablespoons grated palm sugar
1 tablespoon finely shredded Thai basil leaves
150 g (5½ oz) cassava crackers


  1. To make the paste, put the chillies in a bowl of boiling water and soak for about 15 minutes. Remove the seeds and chop the flesh. Put all the paste ingredients in a food processor and blend until smooth (add a little water if necessary).
  2. Heat the peanut oil in a saucepan over medium heat. Add the paste and cook, stirring frequently, for 15 minutes, or until the paste darkens.
  3. Add the pork and stir for 5 minutes, or until it changes colour. Stir in the lime leaves and coconut cream, scraping the base of the pan. Cook for 40 minutes, stirring frequently, until almost all the liquid has evaporated. Add the peanuts, lime juice, fish sauce and palm sugar and cook for about 10 minutes, or until the oil begins to separate. Remove from the heat, remove the lime leaves and stir in the basil.
  4. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Break the cassava crackers in half and deep-fry in small batches until pale and golden — they will puff up quickly, so remove immediately. Drain on paper towels. Serve with the pork and peanut dip.
Main ingredient:
Pork, Nuts


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