This is street salad in Burma, usually done with pig’s head. Burmese men like to use this as a snack with beer.
Seal the port in a frying pan for 7 mins on the hob, add water when it is a bit dry. Cook in the 160C for 20 mins. Take the pork is out from the oven, reduce the gravy on the hob until the gravy is thicker.
Preparing the salad
This can cone done in advance or while the pork is being reduced.
Turn off the heat when you get the gravy like consistency. Slice the pork thinly.
Hand mix and you are ready to serve.
This should give you at least 3 portions of salad. The cooked pork can be kept in the fridge for either more salad or use in fried rice or noodles.
My son likes it as it is with a bit of gravy on the hot rice.
All ingredients can be bought from any major supermarkets.
Ocado sells it (https://www.ocado.com/webshop/product/Cooks-Ketjap-Manis-Indonesian-Sweet-Soy-Sauce/45216011?parentContainer=BOP_)
I use Knorr Touch of Taste Chicken Concentrated for my stock.