Fried Trout With Sweet Pork And Green Mango Salad

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Ingredients

Sweet Pork
  • 3/4 cup vegetable oil, divided
  • 6 large shallots, peeled, cut into thin rounds
  • 6 white peppercorns
  • 1 whole star anise
  • 10 long fresh cilantro stems, chopped
  • 3 garlic cloves, halved
  • 1 3/4-inch piece peeled fresh ginger
  • 10 1/3-inch-thick slices boneless pork shoulder (Boston butt; about 10 ounces)
  • 1/4 cup palm sugar
  • 1/3 cup water, divided
  • 1/3 cup fish sauce (such as nam pla or nuoc nam)
Salad and Dressing
  • 2/3 cup fresh lime juice
  • 10 long fresh cilantro stems
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 3 1/2 tablespoons palm sugar
  • 2 bird chiles, stemmed
  • 1 garlic clove, peeled
  • 1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips
  • 2 cups (loosely packed) fresh cilantro leaves
  • 1/2 cup (loosely packed) fresh mint leaves
  • 1 large red jalapeño chile, seeded, cut into matchstick-size strips
  • 2 kaffir lime leaves, very thinly sliced
  • 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips
Trout
  • 3 tablespoons vegetable oil
  • 2 whole trout (each about 3/4 pound), scaled, boned, with head and tail intact, if desired.

Description

Surf-and-turf Like You've Never Had Before—whole Fried Trout Topped With Crisp Pieces Of Sweet And Spicy Pork

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