Pork On Toast (Khanom Pang Naa Moo)

• 7 slices bread
• 100g minced pork
• 1 tbsp coriander stalks
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 small egg
• 1/2 tbsp soy sauce
  
• 1/2 teaspoon corn flour
  
• 1/4 teaspoon sugar
• 1 tbsp coriander leaves

Dipping Sauce

• 1/2 cup sugar
• 1/4 cup malt vinegar
• 1/8 cup water
• 1/2 tbsp salt
• 1/4 cup shallots diced
• 1/4 cup cucumber diced
• 1 red chilli

Cooking instructions

Step 1: Begin by removing the crusts from 7 slices of bread, then cut each slide into square quarters.

Step 2: Now add 1 tbsp of coriander stalks and 2 cloves of garlic to a mortar and pestle, and crush into a paste.

Step 3: Next beat 1 egg in a mixing bowl, then add in 100g of minced pork, and mix together. Then add in the paste we made in the mortar and pestle, along with 1/4 teaspoon of sugar, 1/2 teaspoon of corn flour, 1/2 teaspoon of salt and 1/2 tbsp of soy sauce. Then just thoroughly mix everything together.

Step 4: Now just top each piece of bread with some of the pork mixture, and spread it out over the bread, making sure the topping is not too thick. Repeat until all of the bread and mixture is used up, then top each piece of bread with some coriander. Finally put the pork toast into the oven for about 20 to 30 minutes at 150 degrees until they are golden brown.

Step 5: While the pork toast is baking, we can prepare the dip. Add 1/4 cup of malt vinegar, 1/2 cup of sugar, 1/8 cup of water and 1/2 tbsp of salt to a saucepan, and heat and stir on a medium heat until the sugar dissolves into the sauce. Once thats done, set the sauce aside and allow it to cool off.

Step 6: While the sauce is cooling off, remove the stalk from 1 red chilli, and thinly slice it, and place into a small serving bowl. Also add in 1/4 cup of diced shallots, and 1/4 cup of diced cucumber. Mix together, then pour in the sauce we made earlier, and mix one final time.

Step 7: Once the pork toast has finished baking, remove from the oven and then just serve with your dipping sauce and enjoy!