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Ingredients

• 1 1/4 c. slivered or possibly whole almonds toasted
•     (save 1/4 c. for garnish)
• 3 x serrano chiles
•     Juice of one lime
• 6 x garlic cloves
• 1 Tbsp. chopped ginger
• 2 c. picked Thai basil leaves
• 1 c. picked mint leaves
• 3/4 c. peanut oil
• 3 lb pork loin - (to 4 lbs) cut into at least
•     four 2" pcs, and pounded flat
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/4 c. sliced green scallions for garnish
•     Canola oil for cooking
• 1 Tbsp. butter
• 1 c. diced red onions
• 1 Tbsp. five spice pwdr
• 1 c. diced carrots
• 1 c. diced celery
• 1 c. diced celery root
• 1 c. diced parsnip
• 2 c. chicken stock
• 1 Tbsp. cornstarch slurry - (1/2 tbspn cornstarch mixed with cool water)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 c. all-purpose flour
• 4 ounce butter - (1 stick) cut into small pcs
•     and frzn (JB trick)
• 1 tsp salt
• 1 pch five spice pwdr
• 2 x Large eggs lightly beaten with
• 1 Tbsp. ice water

Description

In A Food Processor, Place Almonds, Chilies, Lime Juice, Garlic And Ginger And Mix Well. Add In The Basil And Mint Leaves. Slowly Drizzle In The Oil To Achieve A Thick Puree. Check…

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