Nam Sad (Thai Pork Salad) 3 each boneless pork chops trim fat, grind 1/4 cup red onion chop in 1/2 pieces 1/2 teaspoon red cayenne pepper ground 1 tablespoon fresh ginger root slivered 10 stalks cilantro chopped 1/4 cup peanuts roasted and shelled 3 tablespoon lime juice 2 large fancy lettuce leaves 2 teaspoon nam pla (thai fish sauce) 1 small serrano chile chopped fine 1/4 teaspoon salt In a skillet, sauté the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid. In a glass bowl, combine pork, peanuts and other ingredients except cilantro. Salt to taste. Place lettuce leaves on serving plate and put mixture on lettuce. Garnish with cilantro. Serve while Nam Sad is warm. The Serrano chile is optional for Chile-heads Using the boneless pork chops allows for a lower fat dish. You may substitute ground pork from the butcher's counter. Yield: 2