Century Egg Salad with Pork and Fresh Ginger (ยำไข่เยี่ยวม้า)

Adapted from the salad I made with my friend Jan

Serves 2

1/3 pound ground pork

4 century eggs, peeled and quartered

1 4-inch knob of fresh ginger, peeled and julienned

3 tablespoons fish sauce

5 tablespoons lime juice

1/2 teaspoon sugar

3-4 red bird's eye chilies, slice crosswise thinly

A few cilantro leaves

Add the pork and about 1/4 cup of water to a small saucepan; put the pan over medium heat. Stir the pork around with a spatula, breaking it up into small pieces, until it's cooked through. Set aside to cool slightly.

Arrange the quartered century eggs on a platter, followed by the cooked ground pork (which has been drained).

Sprinkle ginger over it.

Mix together fish sauce, lime juice, sugar, and chilies in a bowl. Drizzle the dressing over everything on the platter.

Garnish with cilantro.

Serve immediately.