Ingredients

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. For A Traditional Thai Dinner,...

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