Century Egg Salad with Pork and Fresh Ginger (ยำไข่เยี่ยวม้า)
Adapted from the salad I made with my friend Jan
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.